What is Creme de Papaya?

creme de papaya is a frozen dessert most popular in Brazil. Its basic recipe is relatively simple and calls only for fresh papayas, vanilla ice cream and milk, often spilled with cleft creme de cassis liqueur. Chefs usually serve dessert in shallow bowls or glasses. Its consistency is almost always a consistency of a frozen pudding, not a drink. Control of thickness is usually a matter of handling the dimensions of papaya and ice cream so that the end result is not too water.

papays grow especially well in many parts of Brazil, especially near the coast. Dessert lovers in this country have long been creating sweet fruit foods and Creme de Papaya is just one of the examples. It is most often served in summer, but is popular throughout the year.

Fresh papayas are very important for the overall taste of the finished dessert. The frozen fruit will work on a pinch, but comes at a price. Most of the frozen fruit pieces do not contain concentration of taste, tenderness or natureDays of juice from their fresh counterparts. The chefs outside the main growing area of ​​Papya often have to resort to the freezer to create a dessert, but often find that they must expand their final product by a little more liquid.

Milk is the most common liquid used in Creme de Papaya, but fruit juices are common substitution. Vanilla ice cream can also be replaced with other flavors, especially coconut. However, it is important that the papaya remains a focus.

Creme de Papaya is easy to prepare at home and is a favorite dessert for both families and party hosts. It is also an aspect of many Brazilian restaurants, domestic and international. Restaurants around the world, which serve Brazilian or sometimes South American, often appear Creme de Papaya. The dessert is easy to prepare, but a beautiful impression.

6 Due to the ice cream, however, creme de Papya, like most frozen desserts, will not last andNi will not last well. It must usually be administered immediately after mixing.

Adult guests normally culminate their creme de papaya with Creme de Cassis spraying, a black jet liqueur that is deep purple in color. Most of the time, this liqueur is poured directly across the upper part of the individual parts, but can also be placed in the DNA of each serving bowl. The contrast in the colors between the vibrant orange pudding and the purple liqueur adds great interest, especially when served in clean glass. Cooks often decorative finished product with mint sheet.

Sometimes it is possible to make creme de papaya with gelatin instead of ice cream. Such preparation is a step from the traditional Brazilian dessert, but captures the appearance and general taste. Thus, gelatin alpine is longevity: this option can usually be stored for at least a few days. He gets his stiffness of gelatin, not frozen ice cream. Many commercial manufacturers inside Brazil sell pre -purned desserts made in this way and also sells packets for fast foodVu home.