PAPAYA PARFAIT
For World Tour II - Asia (Fiji). I think this sounds wonderful for summer desserts. Recipe source: Bon Appetit (December 1984)
Provided by ellie_
Categories Dessert
Time 1h19m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Dice enough papaya to measure 1/2 cup and set aside. Cut the remainder into one-inch pieces. Puree in a food processer or blender.
- In a saucepan over low heat cook the sugar and water until sugar dissolves. Increase heat to high and boil until mixture registers 230-degrees F on a candy thermometer (thread stage) (3 minutes). Remove from heat.
- In a large bowl beat egg yolks and then add syrup in a thin stream, beating until mixture is cooled, and triple in volume (5 minutes).
- Fold in papaya puree.
- In a seperate bowl with clean beaters beat cream (1 1/4 cups) to firm peaks and then fold in diced papaya.
- Divide mixture among 8 pafait or wine glasses. Refrigerate for one hour.
- Top with whipped cream and chocolate curls, if desired.
Nutrition Facts : Calories 294.5, Fat 19.7, SaturatedFat 11.4, Cholesterol 202.7, Sodium 25.5, Carbohydrate 27.2, Fiber 1.5, Sugar 22.1, Protein 3.3
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