• ½ cup of pitaya pulp
• ½ cup of brown sugar
• ½ cup of water
• 2 egg whites
• 1 cup of cream
• ½ lemon.
• We begin by washing the pitahaya, if it has been stored in the fridge, it is essential that we take it out a little in advance, and let it cool.
• Then, we make a syrup with the water and the panela in a pot over medium heat. In another container, beat the egg whites to the point of snow and add the syrup in small quantities. Beat until you get a texture like meringue. Blend the pulp of the pitaya by the mixer with two tablespoons of the set of half a lemon. 3.- We add this mixture to the meringue. Finally, we add the previously assembled cream. Pour into the molds and leave in the fridge for about 4 hours.
Tricks and tips
You can accompany this delicious cream with some berries. The contrast of flavors will be ambrosia.
The main ingredient in this recipe is pitaya. 90% of the fruit is made up of water and is rich in iron, calcium, and phosphorus. Also, in this dessert, we have used cream and sugar, so the caloric content of it will be increased.