Papaya pulp is thick and delicate, sweet and delicious. It is rich in papain, a variety of trace elements and minerals, and is low in calories. It is especially suitable for summer desserts. How to make dessert with papaya?

When it comes to using papaya in desserts, it is definitely refreshing. Below I will share 3 delicious recipes, hoping to give you some reference! Red Dates, Fungus, Tremella and Lotus Seed Soup

Reason for recommendation: Many friends like Tremella Soup. I like to drink it warm, but some friends like to drink it iced, which is more suitable for summer. It is delicious and refreshing, rich in nutrients, and the method is simple. Simple. I am used to making a pot of it every week. It is thick and delicious and satisfies my taste buds.

Ingredients:

Hetian jujube: 6, papaya: half; fresh white fungus: half, lotus seeds: a handful, lily: a handful, polycrystalline rock sugar: a piece .

Production steps:

1. Remove the stems of fresh white fungus, tear into small florets, wash and set aside. (If dried white fungus is soaked half a day in advance until soft, put it in the refrigerator in summer to avoid deterioration.)

2. Soak lotus seeds, lilies, and jujubes for 15 minutes.

3. Cut the papaya transversely, scrape off the seeds with a spoon, peel and cut into small pieces.

4. Put the white fungus into the casserole, add appropriate amount of water, bring to a boil over high heat, turn to low heat, cover the lid of the casserole, and simmer for 20 minutes. Stir occasionally during this period to avoid sticking to the bottom of the pan.

5. Add lotus seeds, lilies, and red dates and continue to simmer for 20 minutes.

6. Finally add papaya and rock sugar, simmer until the rock sugar is completely melted, and then take it out of the pot.

0 tips for failure: Check here for useful information!

1. Papaya should not be cooked for a long time as it will easily become bitter, so add it in the final stage of stewing.

2. Fresh white fungus does not need to be soaked and can be used after washing. Dried white fungus needs to be torn into small pieces in advance and soaked until soft before use. It is easier to cook and become sticky.

3. For stewing white fungus soup and other desserts, it is recommended to use casseroles, electric stew pots and other pots with better sealing and heat preservation properties, which are easier to stew thickly, lock in heat, and lock in nutrients.

4. Papaya seeds are not edible and must be removed. Papaya and Coconut Milk Jelly

Reason for recommendation: A very refreshing and delicious summer dessert. It is simple to make. The milk jelly is refreshing and the papaya is sweet. It is especially suitable for summer consumption.

Ingredients:

Papaya: half, coconut milk: 100g, milk: 100g, fine sugar: 20g, gelatin tablets: 2 pieces.

Preparation steps:

1. Cut the gelatine sheets into small pieces and soak them in ice water until soft.

2. Cut the papaya in half and carefully scoop out the seeds.

3. Pour coconut milk, milk and sugar into a milk pot, heat until slightly bubbling, add soaked gelatin sheets and squeeze out the water, and melt with residual heat.

4. Pour the coconut milk gelatin liquid into the papaya until it is 90% full and seal it with plastic wrap.

5. Refrigerate for 4 hours to set, then cut into pieces and serve.

6. The delicious, smooth and sweet papaya coconut custard is ready, start eating now!