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Red Papaya Cream with Cassis Liqueur
By Melissa's Corporate Chefs


1 ripe Strawberry Papaya
4 scoops Vanilla Ice Cream
Cassis Liqueur


Peel, dice and put the papaya pulp in a blender. If preparing ahead of time, only peed, seed, and dice. Cover and refrigerate until ready to prepare dessert.

Add the ice cream and mix until it turns into a smooth cream. Divide the cream into 4 cups and sprinkle with Cassis liqueur. Papaya's enzyme, papain, will quickly break down, so this is a dish that must be prepared and served immediately.

Cassis liqueur is made from black currants. You may also substitute with orange, raspberry, or blackberry liqueur.