Papaya and Egg Yolk Pudding

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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