I have some ripe papayas and decided to create a new pie recipe with them. The papaya part turned out quite well. I used pureed papayas, dark sugar beet syrup, creme fraîche, egg, and some cognac. The taste is very earthy, somewhat buttery, and while it was nice, I didn't want the whole pie to taste like that. So I decided that a second filling would be nice. I want to make a filling with contrasting taste and color, and lightly mix both in the shell, like marble cake.
For the taste, I think that the typical Italian yogurt gelato taste will give the perfect combination - quite sour, somewhat sweet, no distracting fruity notes to compete with the papaya. The easiest thing to try was to just bake some yogurt. So I mixed 3.5% and 10% yogurt, added some sugar, vanila and cream of tartar, and mixed in dissolved starch. But after baking the pie, the taste is nowhere near what I need. The biggest problem is that it isn't sour enough.
Any ideas how to approximate frozen yogurt or yogurt icecream taste? I prefer a baked filling, but if all else fails, I'd settle for a cold-setting filling to be put into a blindbaked shell. Then I'll have to remove the egg from the papaya and think of a way to thicken it.