Cookbook:Creme de papaya

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Cookbook | Ingredients | Recipes

This is a delicious, refreshing, and simple Brazilian dessert. It does have some alcohol (Creme de Cassis -- blackcurrant liqueur), but a non-alcoholic blackcurrant syrup could be substituted.

Ingredients[edit]

Procedure[edit]

Method 1
  1. Peel papaya and remove seeds. Cube the papaya.
  2. Put papaya pieces in blender with ice cream and blackcurrant liqueur. Blend well until smooth.
  3. Pour into a small bowl and decorate with mint.
Method 2
  1. Peel papaya and remove seeds. Cube the papaya.
  2. Put papaya pieces in blender with ice cream and blend until creamy consistency.
  3. Pour some blackcurrant liqueur on the bottom of a large dessert glass.
  4. Add the cream mixture. Add a swirl of blackcurrant liqueur on the top.
Method 3
  1. Cut papaya in half and remove seeds. Scoop papaya from peel with a spoon (this is easier and cleaner than peeling the fruit).
  2. Place approximately equal portions of papaya and vanilla ice cream in a blender. Blend until creamy.
  3. Place the mixture into a serving dish and pour about an ounce of Crème de Cassis on top.

Either way, it is best served immediately, but can be chilled for a short time.

Serves one.