| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Caribbean |
Soup |
6 |
Servings |
INGREDIENTS
| 500 |
ml |
Cold chicken broth |
| 250 |
ml |
Fresh orange juice |
| 1 |
|
Envelope plain gelantine |
| 1 |
|
Egg white |
| 1 |
|
Papaya |
| 1 |
pn |
Salt |
| 1 |
pn |
Ground cumin |
|
|
Almonds; chopped |
|
|
Coconut; grated |
INSTRUCTIONS
submitted by: rmsarcar@HRZ.Uni-Bielefeld.DE
Pour cold broth into a pot, sprinkle gelatin over top, and set aside to
soften for a few minutes. Beat the egg white until frothy. Add egg white to
soup mixture and bring to simmer, whisking constantly until gelatin is
fully dissolved and soup is frothy. Allow to cool down for about 10
minutes. Meanwhile seed and mash the papaya. Then put into a food
processor, adding the soup mixture and the orange juice and process to a
puree. Season to taste. Refrigate few hours or better overnight. Adjust
seasonigs before serving. Garnish with almonds an coconut.
Recipe Archive - 12 August 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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