Light Tropical Fruit Puddings
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Ingredients
for
6
- For the mousse
- 18 ozs ripe Papaya
- 3 eggs (separated)
- 1 cup cream (48% fat)
- ¼ cup sugar
- 2 Tbsps powdered sugar
- To decorate
- 1.333 cups cream (48% fat)
- Raspberries
- Strawberries
- Red currant
- Blueberries
- mint
Preparation steps
1.
Split the papayas down the middle with a sharp knife. Scoop out the flesh and discard the skin and seeds.
2.
Place the flesh in a food processor and blend until very smooth and creamy. Put into a mixing bowl and set aside.
3.
Whisk together the egg yolks and sugar in a heatproof bowl over a pan of simmering (not boiling) water until pale, thick and creamy.
4.
Remove from the heat and continue to whisk for another minute. Set aside to cool completely
5.
Stir the egg yolk mixture into the papaya puree.
6.
Whisk together the egg whites and half the icing sugar until soft peaks form. Gently fold into the papaya mixture.
7.
Whisk together the cream and remaining icing sugar until thick. Gently fold into the papaya mixture.
8.
Spoon into serving glasses and chill for at least 2 hours until set.
9.
Whisk the cream until thick and spoon into a piping bag. Pipe on top of the mousses and decorate with berries and mint leaves, as in the photo.
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