Papayas With Lemon Cream
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||3 Tablespoon|
|Lemon slices||2 (For Garnish)|
1. Cut each papaya lengthwise in half; with spoon, scoop out seeds. In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form.
2. In another small bowl, with mixer at high speed, beat egg yolks, sugar, lemon juice, and salt until thick and lemon-colored. Gently fold yolk mixture into whipped cream.
3. Spoon mixture into center of papayas. Refrigerate until cream is slightly set, about 30 minutes.