These pictures probably remind you of an ice pop from your childhood.
You can’t lick this dessert like an ice pop, but that doesn’t make it any less tasty! Fresh, low carb papaya with a mascarpone and orange cream in a smart striped look.
Gluten-free, sugar-free and low carb!
per portion
Equipment
Ingredients list
| For the mascarpone cream | |
| 250 g | Organic mascarpone |
| 200 g | Organic cream (preferably from grass-fed milk) |
| 60 g | Birch sugar (xylitol) |
| or erythritol | |
| 1 pinch | Ground vanilla |
| 1 | Organic orange (zest) |
| 1 tbsp | Orange juice |
| For the papaya layer | |
| 2 | Papayas (for approx. 500 g flesh) |
| nach Belieben | Birch sugar |
| or erythritol | |
| Energy | 141.7 kcal / 593 kJ |
| Fat | 11.7 g |
| Protein | 1.2 g |
| Carbohydrate | 9 g |
| thereof Carbohydrate (netto) * | 3.7 g |
* Usable carbohydrates
Instructions
Stir the mascarpone with the orange juice and orange zest until smooth. Blitz the birch sugar into powdered sugar in a blender and mix it into the mascarpone. Whip the cream until stiff and fold it in.
Purée the papaya flesh in a blender. Add a little birch sugar to taste.
Now layer the dessert in glasses. The mascarpone cream is easiest to pipe into the glass with a piping bag. Place the papaya purée on top of the cream with a teaspoon.
Chill for 30 minutes and enjoy.
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The cream is based on the mascarpone mousse from this recipe. Orange zest and freshly squeezed orange juice add a hint of orange. Because this cream contains no egg yolk, it keeps a little longer than the mascarpone mousse. But that’s no reason not to enjoy it right away!
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