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Achievable elevated desserts — laminated doughs, cakes, custards
Green pods — crush for chai, biryani, Scandinavian baking
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Achievable elevated desserts — laminated doughs, cakes, custards
Green pods — crush for chai, biryani, Scandinavian baking
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Wash the fresh papaya, remove skin, seeds, a d inner membrane, cut chunks into the large bowl of food processor and process to a fine puree. Although you can make a suitable puree using a food processor, I prefer my old low-tech food mill. It seems to be much quicker ; wash the papaya (no peeling, seeding, or membrane removal) cut in chunks and process through the food mill. Lightly crush the cardamom pods and place in a small heavy duty sauce pan with 1/4 cup water and papaya puree. Bring to simmer, cover and simmer about 10 minutes, until the cardamom pods release their scent. Remove from the heat and set aside. Push the papaya puree mixture through a fine mesh sieve using the back of a flexible rubber spatula. When the pulp and liquid have been strained, discard the solids left after straining. Pour the mixture into a cheese cloth bag and allow it to drain while preparing the remaining ingredients. Dry toast the pecans by placing them in a small non-stick skillet on a medium high heat. Stir the pecans constantly until they give up their aroma and become a light golden color. Remove from the heat and allow to cool. Lightly grease or use thin coat of olive oil spray inside 6 small ramekins (1/2 cup size). In the large bowl of a food processor, put the cheeses, powdered sugar, and egg substitute. Process until smooth and silky. Add the contents of the cheese cloth bag to the cheese mixture and continue to process until mixture is silky smooth. Divide the mixture evenly among the ramekins. Place an equal number of pecan halves on top of each individual cheesecake in a decorative way. Refrigerate until ready to eat. These will keep about 4 days uncovered in the refrigerator or sealed in an airtight zipper-lock freezer bag for about 2 months. Serve these cheese cakes cold in their own dishes. Possible toppings include whipped cream (or some kind of whipped substitute such as whipped skim milk, or a commercial product like Cool Whip). Substitutions. If you don't have po