Papaya Parfait Recipes

Steps:

• In a small bowl combine yogurt, 3 tablespoons honey, and zest; set aside.
• Using the large holes of a box grater, grate the ginger (no need to peel) into a small bowl. Squeeze ginger through a fine-meshed sieve or strainer placed over a medium bowl to get a total of 1 tablespoon ginger juice. Discard pulp.To the bowl with the juice, add remaining 2 tablespoons honey and lemon juice; whisk to combine. Add papaya, blackberries, and raspberries and toss gently to coat.
• To serve: Spoon half the fruit and juices among six 8-ounce tall glasses. Sprinkle chopped mint over the fruit. Top with half the yogurt mixture and half the granola. Layer with the remaining fruit, yogurt, and granola. Garnish with mint sprigs.

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.

Steps:

• In 2 separate non-reactive saucepans, place the mango in 1 and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely.
• In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturer's directions.
• Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and a splash orange liqueur, if using, and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed angel food cake over the bottom each balloon wine glass or serving bowls. Place 2 small scoops of the mango sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, papaya sorbet and berries. Garnish with a sprig of fresh mint.

Steps:

• Using the large holes of a box grater, grate ginger (unpeeled) into a fine sieve set over a bowl; press with a flexible spatula to extract about 1 tablespoon juice (discard solids). Add 2 tablespoons honey and the lemon juice; whisk to combine. Add papaya, blackberries, and raspberries, and toss gently to coat.
• Mix yogurt, remaining 3 tablespoons honey, and the zest. Spoon half the fruit mixture into six glasses, dividing evenly. Sprinkle with chopped mint. Top with half the yogurt mixture and half the granola, again dividing evenly. Layer with the remaining fruit, yogurt, and granola. Garnish with mint sprigs, and serve.
• Nutrition Information
• (Per Serving)
• Calories: 190g
• Saturated: 1.2g
• Unsaturated Fat: 1.1g
• Cholesterol: 5mg
• Carbohydrates: 35g
• Protein: 8.5g
• Sodium: 40mg
• Fiber: 4.7g