An overhead shot of a plate of food.

Toasted Papaya by Will Goldfarb

Will Goldfarb (The World’s Best Pastry Chef 2021), from restaurant Room4Dessert in Bali, shares his unusual and delicious recipe for a tropical toasted papaya dessert.

10 February, 2022
Average: 4 (2 votes)

serves for

2

ingredients

Papaya brine liquid
Coconut Water Vinegar
30ml
Filtered water
60ml
Raw sugar
30g
Salt
A pinch of sea salt
Grilled papaya
Papaya
50g papaya, peeled
Papaya Brine Liquid
120ml
Burnt coconut sauce
Coconut
200g of old coconut, peeled
Filtered water
300ml

Pastry legend, Will Goldfarb, was inspired to create this simple and delicious papaya dessert after a visit to Maison Troisgros in France where the Troigros brothers' iconic salmon with sorrel dish simply blew his mind.

Goldfarb reassures homecooks that this is an easy dish to prepare, despite the number of steps, and can also be adapted to taste and produce availability. Any firm to medium fruit that works well on the grill, like pineapple or mango, can be substituted for papaya, and coconut yogurt or other plant-based milks can be used instead in the sauce.

If you want to get your dessert on the table as quickly as possible, Goldfarb says you can also skip the brine and just grill using virgin olive oil. "Either way, you can get all the satisfaction," he says, "and we think it’s delicious!”

 

 

 

Step 01

Papaya brine liquid 

Method:

Boil the raw sugar and sea salt in the water until dissolved.

Take off the heat, add the coconut vinegar.

Strain and chill in the refrigerator.

 

Step 02

Grilled papaya

Cut the peeled papaya into 1.9 x 2.7 inch (5 x 7cm) rectangles with 0.4 inch (1cm) thickness.

Soak the papaya in the brine liquid.

Reserve for one hour in the refrigerator.

Take the papaya out of the brine.

Grill over a low wood fire.

Take off the fire, reserve it in the refrigerator.

 

Step 03

Burnt coconut sauce:

Grill the old coconut for 20 minutes over a lower fire.

Take it off the heat.

Grate the coconut.

Blend the grated coconut with water, then strain through a cheesecloth.

Simmer until sauce consistency*.

Take off the heat, strain and reserve in the refrigerator.

*Technical tip: If you aren’t sure how thick it is, try to spoon a little on a cold plate; let it set briefly, swipe a finger through it to test both flavour and texture.

 

Step 04

Plating 

Begin to assemble the grilled papaya on the centre of the plate, then drizzle the burnt coconut sauce around it.

Dress it with drops of olive oil and finish with red vein sorrel leaf.

 

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