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4 servings
suggest servings
| 500 | ml | chicken broth | cold |
| 250 | ml | orange juice | fresh |
| 1 | envelope | gelatin, unflavored | |
| 1 | each | egg white | |
| 1 | medium | papaya | |
| 1 | pinch | salt | |
| 1 | pinch | cumin | ground |
| 1 | x | almonds | chopped |
| 1 | x | coconut | grated |
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 and coconut.
| % Daily Value* | |
| Total Fat 365.0g | 561% |
| Saturated Fat 100.0g | 502% |
| Trans Fat 0.0g | |
| Cholesterol 900mg | 300% |
| Sodium 42908mg | 1788% |
| Total Carbohydrate 1068.0g | 356% |
| Dietary Fiber 3.0g | 10% |
| Sugars 479.0g | |
| Protein 758.0g | 1517% |
| Vitamin A | 35% | Vitamin C | 178% | |
| Calcium | 92% | Iron | 352% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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knife is to a chef as a scalpel is to a surgeon. They both have a myriad of other tools, but...
Just reading the ingredients sounds like a winner! will rate it more stars when I make it!
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