This recipe is so ridiculously simple that I feel like I should just call it one of my "non-recipes," except this really IS the "recipe" for Brazilian papaya creme!
Earlier this year, I received an email from Lauren who does PR for the Texas de Brazil Churrascaria restaurants. It was a bunch of suggestions for Carnivale, including the recipe for Brazilian papaya cream. The ingredients? Papaya and vanilla ice cream with creme de cassis, a black current liqueur. I was sure it was a super-cheat recipe, but saved the email anyway.
A month later, I dined at Fogo de Chao - Beverly Hills. When it came time for dessert, the waiter recommended their papaya creme, which was a blend of papaya and vanilla ice cream with creme de cassis.
Wait a minute!
That's really the recipe!
OK, then, I could totally do that. The Texas de Brazil recipe didn't have portions, but really, it depends on how much you papaya flavor you want. I made mine virgin by pouring grape juice on top instead. :P
Brazilian Papaya Creme
Barely adapted from Texas de Brazil
For two servings, you'll need:
1 cup papaya, cubed
1 cup vanilla ice cream
Optional: creme de cassis or grape juice, if you want to keep it non-alcoholic, for pouring on top
Wash and cube the papaya. Puree equal portions with vanilla ice cream. Adjust according to your taste. You want a consistency of loose pudding.
Pour creme de cassis or grape juice on top.
Serve in martini or other pretty glasses if you wish.
Now, if only they had a recipe for the pao de queijo (Brazilian cheese bread)...
1 year ago today, I left to go to the gym and came back with Zankou Chicken - Pasadena.
2 years ago today, Ca Kho To (Vietnamese Braised Catfish in a Claypot).
3 years ago today, an American classic - the Coke Float.