Papaya with milk jelly
5 servings
25 minutes
Papaya with milk jelly is a delightful dessert from Mexican cuisine that combines the tender sweetness of the tropical fruit with the soft texture of milk jelly. Historically, papaya is highly valued in Latin America for its sweet taste and nutritional properties. In this recipe, it transforms into a natural bowl for creamy milk jelly, creating a harmonious blend of freshness and tenderness. The light vanilla aroma of the milk and the softness of the jelly perfectly complement the juicy papaya, making the dish ideal for a hot day. It is served chilled, and the sliced pieces look aesthetic and appetizing. This treat is suitable for both a romantic dinner and a cozy family gathering, allowing one to enjoy a richness of flavors and textures.
1
Cut the papaya in half lengthwise and scoop out the seeds with a spoon.
- Papaya: 1 kg
2
Soak the gelatin in room temperature water for seven to ten minutes.
- Gelatin: 30 g
3
Mix gelatin, milk, and sugar in a saucepan, stirring until the sugar completely dissolves over heat. Pour the resulting milk mixture into the hollowed-out papaya, cleaned of seeds. Place in the refrigerator for two to three hours to set.
- Gelatin: 30 g
- Whole milk (3.2%): 400 ml
- Sugar: 50 g
4
When the milk thickens, take the papaya and carefully slice it with a sharp knife.
