Creme de PapaiaPapaya Cream

A 1990s steakhouse classic with high search intent tied directly to churrascaria restaurant queries.

• 2 glasses
• Prep 5 mins
• Cook 0 mins
• São Paulo (steakhouse era)

Creme de Papaia combines fresh papaya flesh with vanilla ice cream to produce a light, airy dessert cream. Papaya contains papain, a proteolytically active enzyme that breaks down milk proteins if left standing for extended periods. Because of this reaction, the dessert must be blended and served immediately to avoid developing a bitter flavor.

Ingredients

• •300 g Fresh Papaya Flesh — Ripe Formosa Chilled
• •250 g Vanilla Ice Cream — High-Fat Premium Grade
• •30 ml Crème de Cassis Liqueur — Blackcurrant Liqueur

Method

1. Peel papaya, scoopPeel papaya, scoop out seeds with a spoon, and cut flesh into cubes
2. Chill in theChill in the refrigerator until thoroughly cold (2°C)
3. Place chilled papayaPlace chilled papaya cubes and vanilla ice cream into a blender jar
4. Blend on highBlend on high speed for 30 to 45 seconds until smooth and velvety
5. Portion immediately intoPortion immediately into chilled dessert glasses, pour 15 ml of Crème de Cassis over the top of each serving, and serve immediately

Questions