Papaya Sorbet In Papaya Shells
|Papayas||4 Large, halved and seeded|
|Water||2 Cup (32 tbs)|
|Superfine sugar||1⁄2 Cup (8 tbs)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Halved strawberries||4 (For Garnish)|
Spoon papaya pulp into processor or blender; transfer papaya shells to freezer.
Puree pulp until smooth (about 3 cups puree).
Combine water and sugar in medium saucepan and bring to boil over medium heat, stirring until sugar is dissolved.
Reduce heat and simmer 5 minutes.
Remove from heat.
Stir in fresh lime juice.
Blend papaya puree into lime mixture.
Pour into shallow baking dish or ice cube tray and freeze until solid.
Remove papaya mixture from freezer and let stand until slightly softened.
Spoon chunks into processor or blender and mix until smooth and fluffy.
Add egg white and blend until smooth and satiny.
Divide mixture among papaya shells, mounding as necessary.
Freeze until firm, at least 3 hours.
Soften at room temperature several minutes before serving.
Arrange row of halved strawberries around top edge of each papaya half.