| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Caribbean | Soup | 6 | Servings |
INGREDIENTS
| 500 | Cold chicken broth | |
| 250 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 57.8mg
Potassium: 9.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g