Papaya Cream with Cassis is a healthy, quick, delicious, and refreshing Brazilian dessert made from blended ice cream and papaya, served with cassis (black currant liqueur). Papaya is a fruit native to Central America, but Spanish and Portuguese explorers brought it to many other tropical and subtropical lands to which they journeyed, including India, the Philippines, parts of Africa, and Brazil.
Brazil presently has become one of the most important growers and exporters of papaya. The largest plantations are found in the state of Espírito Santo and in the northeast region of the country. Because of the climate of these areas, papaya can be produced, harvested, and offered to consumers year-round.
The Brazilian papaya has a soft and very aromatic pulp, with colors ranging from orange to salmon, depending on the degree of ripeness. The skin is normally thin, smooth and fairly tough, sticking to the pulp, with a dark-green color that turns orange-yellow as the fruit ripens. Golden, Formosa, and Calimosa are its most common varieties.
Healthy, low in calories and a rich source of vitamins, papaya is one of the most easily digested fruits. In Brazil, it is not only often consumed in its natural state, but also incorporated into ice creams, juices, fruit drinks, savory and sweet salads, smoothies, compotes (made with green papaya), and dessert creams.
The healthy, delicious, and refreshing papaya cream with cassis liqueur (or with berry coulis) is the recipe that I have for you today, which I am a fan (as much as I am of our avocado cream)!!!
Papaya Cream with Cassis or Berry Coulis
- For the Papaya Cream:
- 2 cups ripe papaya peeled, deseeded and cubed
- 2 scoops good quality vanilla ice cream (for both vegetarian and dairy-free versions, use a soy-based ice cream; if you are on a diet or has diabetes, use a sugar-free ice cream)
- 2 tablespoon cassis cream or berry coulis or simply serve berries on top of the papaya cream., liqueur made of black currants, recipe follows
- Note: If you prefer to use the coulis instead of the liqueur, make it first according the recipe below and refrigerate.
- For the Berry Coulis:
- ⅓ cup blackberries fresh or frozen
- ⅓ cup raspberries fresh or frozen
- ⅓ cup strawberries fresh or frozen
- 4 tablespoon powdered sugar or sugar substitute ideal for cooking
- 1 cup water
- juice ½ lemon
- To make the papaya cream: In a blender, blend well the papaya with the ice cream until obtaining a creamy mixture. Reserve.
- Pour 1 tablespoon cassis cream liqueur or berry coulis into each tall chilled dessert cup, swirl, and top with the papaya cream (or simply serve the plain papaya cream with berries on top). Decorate and serve immediately.
- To make the berry coulis: Place the berries, sugar or sugar substitute, and water into a saucepan. Bring to a boil, then simmer for 5 - 10 minutes or until the fruits are soft. Stir in the lemon juice, remove from heat, and cool slightly.
- Purée in a blender or food processor; then, strain through a sieve, rubbing it through with the back of a ladle or spoon. Refrigerate.
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Papaya cream with cassis or creme de papaya com cassis is healthy and refreshing... Enjoy our papaya cream with cassis! I am a fan of papaya cream with cassis...