
Chocolate Donut from the heart coconut
Desserts from Italy
Semifreddo to papaya
Semifreddo to papaya
ready in
6 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A delicious and refined dessert with sweet and velvety flavor and creamy, enveloping texture
Shed the kernel papaya and peel it carefully. Cut into pieces and pour into a small pan together with sugar and lemon juice.
Bring to boil and cook for 10 minutes in low heat stirring occasionally.
Cool and then blend with a mixer until you get a smooth and dense puree. Add the vanilla essence or the vanillin sachet and mix everything.
Install the snowballs firmly with snow with a pinch of salt and gently incorporate puree mixing from bottom to top.
Also mount the cream and assemble the two compounds always mixing carefully: all must be bubbly and homogeneous.
Pour into muffin mold containers, cover with aluminum and place in a freezer for 6-8 hours.
Extract at least 20 minutes before serving. Pleased to garnish the semifreddo with tufts of whipped cream or bitter cocoa powder.