Dish

Créme de papaya

Creme de papaya

Créme de papaya is made by blending fresh papaya with vanilla ice cream and a splash of cassis liqueur. The mixture is then chilled and served in a glass.

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Dessert

Origins and history

Créme de papaya originated in Brazil and is a popular dessert in many Brazilian restaurants. It is often served as a palate cleanser between courses or as a light dessert after a heavy meal.

Dietary considerations

Créme de papaya is gluten-free and can be made dairy-free by using a non-dairy ice cream substitute. It is also low in fat and calories, making it a healthier dessert option.

Variations

Some popular variations of créme de papaya include adding other fruits such as mango or pineapple. Some recipes also use coconut milk instead of ice cream for a creamier texture.

Presentation and garnishing

Créme de papaya is often presented in a tall glass with a slice of fresh papaya or a sprig of mint for garnish. It can also be served in a hollowed-out papaya shell for a more tropical presentation.

Tips & Tricks

To make créme de papaya, it is important to use ripe and sweet papayas. The ice cream should be of high quality and the cassis liqueur should be added sparingly to avoid overpowering the flavor of the papaya. If you want to make a dairy-free version, try using coconut milk ice cream.