Published: Friday, January 16, 2004 at:11:28 PM




Recipes from Bitter End
Gingered Papaya Mousse
in a Pastry Basket
with Caramel Fruit Sauce

Serves 4

Brown Sugar Pastry

Ingredients
2 oz Butter (softened)

3 oz Light Brown Sugar

1 Egg

Dash Vanilla Extract

Pinch of Salt

1 oz Flour

Method
Mix together butter, sugar, eggs, vanilla, and salt. Add flour and mix in. Drop by the tablespoon onto a sheet pan lined with greased proof paper. Divide into four equal parts and space well apart. Bake at 400F until golden brown in color (approx. 8 - 10 min.). Remove from oven and allow to slightly cool. While still flexible, mold on the outside of 8" tartlet pans. Allow to harden.

Gingered Papaya Mousse

Ingredients
1 Teaspoon Gelatin

1 Tablespoon Rum

1 Tablespoon Coconut Rum

1 Small Ripe Papaya

1 Tablespoon Vanilla Extract

1 Teaspoon Ground Ginger

Pinch Cinnamon, Nutmeg, Cloves

2 Eggs Separated – Reserve Whites

2 oz Light Brown Sugar

Cup Whipping Cream (Whipped)

Pinch Salt

Firm Ripe Mango (Chopped into Small Pieces - Reserve Half the Amount)

Method
Soak gelatin in rum and set aside. Puree papaya in food processor. Pour into a saucepan. Heat over medium heat with egg yolks, sugar, and spices. Using a wooden spoon, continue stirring until nappe. Remove from fire and add gelatin. Stir until dissolved. Cool over ice water bath and fold in whipped cream. Place in refrigerator to set.

Caramel Fruit Sauce

Ingredients
2 oz Sugar

3 oz Butter

Juice of 1 Lemon

Few Drops of Guava Juice (optional)

1 Firm Mango - Diced

Method
Place sugar and butter on fire and cook to a golden brown color, stirring continuously. Remove from heat and add lemon juices and half of diced mango.

Fill pastry shells with papaya mousse. Arrange on plate with caramel sauce. Decorate with reserved diced mango.

We continually add recipes to North Soundings Online. To see what has been added since this issues was published go to our master list of recipes: Recipes from Bitter End Yacht Club.