A papaya purée and vanilla ice-cream.
A true Brazilian classic, at its best when freshly prepared. A heartful thank you to our dear friend Bernardete, from São Paulo, for this recipe.
1/4 | papaya, ripe | 380 g | |
2 scoops | vanilla ice cream | 125 mL | |
2 tsp | crème de cassis (black currant liqueur) | 10 mL |
For best results, choose only ripe papaya (yellow skinned and yielding to gentle pressure).
A blender or food processor will be very useful for this recipe.
Because of the presence of the "papain" (enzyme) in the papaya, this cream does not keep well: prepare and eat it right away.
per 1 serving (160 g)
Amount % Daily Value |
Calories 130 |
Fat 4 g 7 % |
Saturated
2.6 g
13 % |
Cholesterol 20 mg |
Sodium 30 mg 1 % |
Carbohydrate 21 g 7 % |
Fibre 3 g 10 % |
Sugars 15 g |
Net Carbs 18 g |
Protein 2 g |
Vitamin A 19 % |
Vitamin C 130 % |
Calcium 7 % |
Iron 1 % |
Food Group | Exchanges |
---|---|
Fruits | ½ |
Fats | 1 |
Other Foods | ½ |
Yummy! So easy yet so satisfying. Everyone likes this dessert - it's eye-pleasing. Top with some blackberries!
Simple but tasty...made it with sugar free icecream instead of the regular.
Papaya has such a nice taste and color. This is definitely a make-again dish.