Papaya and Orange Soup is a traditional Anguillan recipe for a classic chilled soup of papaya and orange juice in a chicken stock base thickened with gelatine. The full recipe is presented here and I hope you enjoy this classic Anguillan version of: Papaya and Orange Soup.
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Ingredients:
500ml chicken stock (cold)
50ml fresh orange juice
1 envelope plain gelatine (7g powdered gelatine)
1 egg white
1 papaya, peeled de-seeded and mashed
pinch of salt
pinch of ground cumin
a few chopped almonds to garnish
a little grated coconut to garnish
Method:
Place the chicken stock in a bowl and add the gelatine then set aside to soften for a few minutes. Meanwhile, beat the egg white until frothy.
Place the stock and gelatine in a pan an d bring to a simmer then add the egg white and whisk constantly until the gelatine has dissolved and the soup is frothy. Take off the heat and allow to cool for 10 minutes.
Add the papaya to a food processor along with the orange juice and soup mix. Process until smooth then transfer to a bowl. Add the seasonings and whisk to combine then set the soup in the refrigerator and leave over night.
Serve ladled into soup bowls and garnish with the almonds and coconut.
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