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I've been experimenting with agar-agar and had some papaya to use up... this was the result. You could replace the papaya with mango to make it even tastier. It is possible to switch the order of the layers, but I like to put the creamy layer on top because it spreads right out (you will have a nice smooth shape and top). The recipe is time consuming, but it makes for a healthy desert and it has a beautiful presentation for a dinner party. Cook time is chill time.
- 1 cup papaya, slightly mashed
- 1 tablespoon sugar
- 1 tablespoon agar-agar flakes
- 1⁄2 teaspoon strawberry extract (to cut a little of the strong papaya flavour)
- 2 1⁄2 cups flavoured soymilk (I used orange, peach & mango smoothie)
- 1⁄2 cup water
- 3 tablespoons agar-agar flakes
- 1⁄2 tablespoon orange blossom water (optional)
- 40 plastic cups (shooter sized, can be found at a dollar store)
- Cook papaya with sugar until soft.
- Mash to desired consistence (if you don't want chunks, puree in blender and/or strain).
- Mix in papaya 1 tbsp agar-agar flakes and strawberry extract, set aside.
- In the meantime, dip shooter cups in cold water, drain (do not dry), and place on a tray.
- Return saucepan to the stove and bring to a boil on medium-low heat, stirring often.
- Stirring constantly, simmer 5 minutes, or until agar-agar is completely dissolved (the flakes are very hard to see in the puree, so I recommend simmering the entire 5 minutes).
- Distribute evenly in the shooter cups (about 1/2 tsp per cup). Refrigerate.
- In a saucepan, combine soy milk, water, 3 tbsp agar-agar, and orange water (if using) and bring to a boil, on medium-low heat, stirring often.
- While milk is heating (don't forget to keep an eye on it), remove cups from refrigerator and lightly score the surface with a fork.
- Stirring constantly, simmer 2-5 minutes, or until agar-agar is completely dissolved.
- Distribute evenly into shooter cups (should be about 2/3 full).
- They will take approximately 4 hours to set at room temperature or 2 hours in the refrigerator.