Papaya Cream with Cassis or Berry Coulis
Ingredients
- 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
Instructions
- 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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