Papaya Parfait

• 1 1/2 lbs papayas, peeled, halved and seeded
• 2/3 cup sugar
• 3 tablespoons water
• 6 egg yolks, room temperature
• 1 1/2 cups whipping cream
• 2 tablespoons port wine
• whipped cream, garnish
• chocolate curls, garnish

1. Dice enough papaya to measure 1/2 cup and set aside. Cut the remainder into one-inch pieces. Puree in a food processer or blender.
2. In a saucepan over low heat cook the sugar and water until sugar dissolves. Increase heat to high and boil until mixture registers 230-degrees F on a candy thermometer (thread stage) (3 minutes). Remove from heat.
3. In a large bowl beat egg yolks and then add syrup in a thin stream, beating until mixture is cooled, and triple in volume (5 minutes).
4. Fold in papaya puree.
5. In a seperate bowl with clean beaters beat cream (1 1/4 cups) to firm peaks and then fold in diced papaya.
6. Divide mixture among 8 pafait or wine glasses. Refrigerate for one hour.
7. Top with whipped cream and chocolate curls, if desired.

papayas, sugar, water, egg yolks, whipping cream, port wine, whipped cream, chocolate curls

Taken from www.food.com/recipe/papaya-parfait-175567 (may not work)