Recipe by Sharon123
This recipe is from Mozambique, Africa! It is an unusual, but delicious dessert. Looks so pretty and orange! Adapted from Afri Chef. Cook time is estimated, I have not made this yet.
- 1 medium sized ripe papaya
- 5 egg yolks
- 473.18 ml sugar
- 2-3 lemons (or limes)
- 59.14 ml water
- 4 whole cloves
- 3 inch piece cinnamon sticks
Directions See How It's Made
- Add the papaya, lemon or lime juice and water to electric blender and blend on high for about 45 seconds. Scrape down the sides of the blender with a rubber spatula. Repeat the blending process until the mixture is a smooth puree.
- Using the back of a spoon, rub the puree through a fine sieve into a 2 quart stainless steel pan.
- Add the sugar, mixing well to ensure even distribution. Add the cloves and cinnamon stick. Bring to boil over high heat, stirring constantly.
- Cook until a few drops of the mixture immediately form coarse threads when dropped from a spoon into cold water. (The mixture needs to be stirred regularly, until this point is reached.)
- Remove the pan from the heat and using a slotted spoon remove the cloves and cinnamon stick. Discard the cloves and cinnamon stick.
- Using a whisk, beat the egg yolks vigorously, in a deep heat proof bowl, for about a minute, until the yolks thicken slightly.
- Pour the hot syrup into the egg yolks in a thin stream, beating constantly and vigorously. Continue to beat the mixture until it is smooth and thick. It should be a deep bright yellow in color.
- The mixture should be divided into 4 individual heat proof dessert dishes and left to cool to room temperature. The dessert will continue to thicken while it cools.
- The dish should be served immediately when it reaches room temperature, or it may be completely chilled in a refrigerator before serving.
- The lemon/lime zest may be sprinkled on top of the dessert before serving.