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Crème de Papaya

By El Restaurante
El Restaurante Magazine Thursday, May 30, 2024 4:51 PM
Recipe for dessert made with papaya, ice cream, and creme de cassis liquor

You can find this recipe at El Restaurante. 

Recipe courtesy of HLB Specialties (hlbspecialties.com)

Makes 2 servings

1 Golden Papaya (or 1/2 large Formosa Papaya)

4 scoops vanilla ice cream

4 t. Crème de Cassis Liquor

Mint Leaf, for garnish

Blend together 1 small papaya (or a ½ large papaya) with 4 scoops of vanilla ice cream. In each serving bowl, pour 2 teaspoons of Crème de Cassis liquor. Pour the papaya and ice cream mix into each bowl. Garnish with mint leaf and serve.

 

El Restaurante
El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

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