Papaya Parfait

1. 1

   Dice enough papaya to measure 1/2 cup and set aside. Cut the remainder into one-inch pieces. Puree in a food processer or blender.

2. 2

   In a saucepan over low heat cook the sugar and water until sugar dissolves. Increase heat to high and boil until mixture registers 230-degrees F on a candy thermometer (thread stage) (3 minutes). Remove from heat.

3. 3

   In a large bowl beat egg yolks and then add syrup in a thin stream, beating until mixture is cooled, and triple in volume (5 minutes).

4. 4

   Fold in papaya puree.

5. 5

   In a seperate bowl with clean beaters beat cream (1 1/4 cups) to firm peaks and then fold in diced papaya.

6. 6

   Divide mixture among 8 pafait or wine glasses. Refrigerate for one hour.

7. 7

   Top with whipped cream and chocolate curls, if desired.

No additional tips available.