Thursday, March 5, 2009

Creme de Papaia com Licor de Cassis

Translation please: Papaya Cream with Cassis Liqueur
I have no idea where this dessert is originally from, but like Bozo, He-man, Sesame Street..., growing up in Bra(s)il, I thought - naturally - it's Brazilian! It was quite a shock for me to find out that He-man spoke english - or that he wasn't Brazilian. I was 7 yrs old. It was at the same time that I had an intense discussion with a cousin about a certain new character coming out named She-ra. I laughed at him telling him he was totally wrong... YOU IDIOT! It's Tila! You're getting the names all mixed up - and she's been around for a looong time. Your news is old."
(Ri-Meng in portuguese reads: He-Meng... I called him He-meng.)
I don't have to tell you that I was mortified when I found out that his news was correct - so I hated She-ra forever and Ri-meng was still Brazilian to me.

Anyway... side tracked.
Back to the papaya.
As per my dear friend's advise (Noelle @ Xenotees), I am sharing with you a very simple dessert recipe.

All you need is:
1 - ripe papaya
2 or 3 - generous scoops of vanilla ice cream (it really depends on how strong you want the papaya taste to be. For a large papaya, I'd recommend at least 2 generous scoops.)
1 - tablespoon of Cassis Liqueur for each serving.

Peel off the papaya skin and remove the seeds. Cut into cubes.
Blend the papaya and ice cream until it's creamy.
Pour into cups or small bowls and top it with the liqueor!
Serve immediately.

I'm not the best "recipe writer" but you get the idea, right?

Please enjoy.

Update: Bailey did.

1 comment:

George Erdosh said...

This does look yummy! I have a somewhat similar recipe I learned while living in Sri Lanka with avocados. There avocados, ripe and freshly picked from a tree, have far better flavor than ours do. Our cook mixed the soft avocado with condensed sweet milk and it was heavenly. He may have added some other flavorings too.

I am going to try yours.

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