Ingredients
For
1
servings
250 g egg whites
210 g sugar
175 g egg yolks
110 g flour
45 g potato starch
15 g cocoa powder (CP-776)
575 g fresh papaya
100 g honey
2 g lavender
1 vanilla pod
187 g papaya purée
36 chocolate decorations
20 g yellow jelly
Preparation
Beat the egg whites with the sugar. Gradually add the egg yolks.
Then add the flour, potato starch and cocoa powder.
Spread out the dough on 2 baking sheets (60 cm x 40 cm).
Bake in the oven for 6 minutes at 250 °C.
Melt the Cake Gold and mix in the rest of the ingredients.
Pour the mixture into oval silicone moulds and bake for 10 minutes at 180 °C.
Peel the papaya and cut into cubes (1 cm x 1 cm).
Heat the honey and fry the papaya cubes in it.
Add the lavender and split vanilla pod.
Deglaze with the papaya purée and simmer over a low heat for 5 minutes. Leave to cool.
Dissolve the gelatine powder in the water.
Whip the cream. Heat a third of the lemon purée, then add the gelatine to the mixture.
Add to the pastry cream and mix well. Stir in the semi-whipped cream.
The preparation is ready to use.
Assembly
Turn out the crunchy bases. Fill the oval silicone ring moulds with the lemon bavarois and smooth.
Cut the pieces of chocolate sponge so that they are 1 cm smaller than the size of the moulds.
Cover the lemon bavarois with the pieces of chocolate sponge. Place in the freezer.
Turn out the lemon bavarois. Place on the crispy base and fill the cavity in the lemon bavarois with the papaya compote.
Finishing touch
Garnish with a chocolate decoration and some yellow jelly
