Papaya cream is a popular frozen dessert in Brazil made with fresh papaya, vanilla ice cream, and milk. It is usually served in shallow bowls or glasses and topped with cream liqueur. It can also be made with gelatin instead of ice cream for a longer shelf life.
Papaya cream is a most popular frozen dessert in Brazil. Its basic recipe is pretty simple, calling for just fresh papaya, vanilla ice cream, and milk, often topped with a splash of cream liqueur. Cooks typically serve dessert in shallow bowls or glasses. Its consistency is almost always that of a frozen pudding, not a drink. Thickness control is usually a matter of manipulating the proportions of papaya and ice cream so the end result isn’t too watery.
Papaya grows especially well in many parts of Brazil, particularly near the coasts. Dessert aficionados in that country have long made dishes with the sweet fruit, and creamed papaya is just one example. It’s most commonly served in the summer, but is popular year-round.
Fresh papayas are very important to the overall flavor of the finished dessert. Frozen fruit will work in a pinch, but it comes at a cost. Most frozen fruit papaya chunks don’t contain the concentration of flavor, tenderness, or natural juice of their fresh counterparts. Cooks outside the main papia-growing area often have to resort to the freezer to prepare the dessert, but often find they need to augment their final product with a little more liquid.
Milk is the most common liquid used in papaya cream, but fruit juices are common substitutions. Vanilla ice cream can also be swapped for other flavors, especially coconut. However, it’s important that the papaya remains the focal point.
Cream of papaya is easy to make at home and is a popular dessert for both families and parties. It is also a feature of many Brazilian restaurants, both national and international. Restaurants around the world that serve Brazilian, or sometimes even just South American, dishes often feature creme de papaya on their menus. The dessert is easy to prepare, but makes a strong impression.
There isn’t much involved in the preparation other than a blender and ready-made ingredients. Because of the ice cream, however, creamed papaya, like most frozen desserts, doesn’t last or keep well. It should usually be served immediately after mixing.
Adult diners usually top their creme de papaya with a splash of creme de cassis, a deep purple black-flow liqueur. Most of the time, this liqueur is poured directly over individual servings, but it can also be placed at the bottom of any serving dish. The contrast of colors between the vibrant orange pudding and the purple liqueur adds a lot of interest, especially when served in clear glass. Cooks often garnish the finished product with a mint leaf.
It is sometimes possible to make creme de papaya with gelatin instead of ice cream. Such a preparation is a step away from the traditional Brazilian dessert, yet captures the overall look and flavor. The gelatin also adds longevity – this variation can be kept for at least a couple of days. It gets its stiffness from gelatin, not frozen ice cream. Many commercial manufacturers within Brazil sell prepackaged desserts made this way, and also sell packets for quick home preparation.
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