Tuesday, May 18, 2010

Brazilian Papaya Creme

Brazilian Papaya Creme 1

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 2

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.

Brazilian Papaya Creme 3

Serve in martini or other pretty glasses if you wish.

Brazilian Papaya Creme 4

Enjoy!

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.

6 comments:

  1. But it's a $10 recipe! Well it's virgin so maybe $8 instead? :P

    ReplyDelete
  2. Mmm, I love ripe papaya, don't eat it often enough. Love it green too! There's a Cambodian recipe called Bok Lahuong (I'm just spelling phonetically) that's similar to Thai papaya salad but everything is pounded together ("bok" means "pound" in Khmer and "lahuong" is papaya) in a mortar with some chilies and pungent pastes and sauces... haven't had it in ages. Oh dear, I think I'm drooling now.

    P.S. Just read your Fogo de Chao entry. I *hate* lamb. Makes me feel like I'm eating sweaty armpits or something but I will try it when I go on your say so. :-)

    ReplyDelete
  3. Yum! I love this recipe! Now, just need to find ripe Papayas in Portland.... any tips?

    ReplyDelete
  4. GP,
    If I make it for you, does that mean you'll give me $10? :P

    Vuthy,
    There's a Thai restaurant in Portland called Pok Pok after the same sound when the papaya salad is made. I wonder which came first? The Thai or Cambodian version and name?

    I generally hate lamb too, but these lamb chops are really, really good. They're pretty small so try one and see if you like it.

    Anna,
    Try Fubonn on 82nd, near Powell. Lots of Asian groceries there.

    ReplyDelete
  5. I live in Mexico and good papaya is abundant. I am actually shocked that restaurants don't usually carry Papaya Cream on their desert menu. I make it at home and have tried variations with Kahlua, Baileys and "crem de Tequila", all very good.

    ReplyDelete
  6. Victor & Leticia,
    Well, it is a Brazilian dessert, so maybe it never caught on with Mexicans?

    ReplyDelete

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