Small Papaya Balls with Lemon Zest and Rose
Easy
Fairly cheap
Small Papaya Balls with Lemon Zest and Rose featuring Nonfat milk, Poppy seeds, Pear puree, Egg white. 380 kcal per serving.
Prep
15m
Cook
22m
Wait
15m
| Category: | Dessert |
| Seasons |
Ingredients
Ingredients
| 240 ml Nonfat milk |
| 2 tbsp Poppy seeds |
| 150 g Pear puree |
| 1 Egg white |
| 5 ml Vanilla extract |
| 1 tbsp Lemon zest |
| 120 g Cake flour |
| 180 g Sugar |
| 5 g Baking powder |
| 60 ml Lemon juice |
| 10 Papaya balls |
| 100 g Raspberries |
| 100 g Kiwi wedges |
| 1 Lemon rose |
| 2 Lemon leaves |
Small Papaya Balls with Lemon Zest and Rose Directions
- Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes.
- Stir in pear puree, egg white, vanilla extract, and lemon zest into the milk mixture.
- Sift together cake flour, sugar, and baking powder in another bowl.
- Stir the dry ingredients into the wet mixture just until blended.
- Pour batter into a 9-inch indented, fluted shortcake pan sprayed with nonstick vegetable spray.
- Bake at 375°F (190°C (374°F)) for about 20 minutes or until the cake tests done in the center.
- Let cool in pan 5 minutes.
- Loosen edges and turn out onto a wire rack with wax paper underneath.
- Combine remaining sugar and lemon juice in a small saucepan.
- Heat to boiling. Simmer about 1 minute or until syrup is clear.
- Brush syrup over top and sides of cake while cake is still warm.
- Place cake on serving platter.
- Arrange raspberries, kiwi wedges, and papaya balls in an attractive arrangement on top of the cake.
- Garnish center with a lemon rose and several lemon leaves, if available.
Nutrition facts
Per Serving
| Kilocalorie: | 380 kcal |
| Fibers: | 4 g |
| Carbs: | 75 g |
| Fat: | 4 g |
| Proteins: | 6 g |
