Our blog is in dire need of more dessert recipes, so we’ve decided to add a ultra-easy and typically Canarian dish – which also happens to be much loved in Brazil. This papaya cream recipe come straight from the kitchen of one our favourite chefs, the talented Afi, and will take you just over half an hour to put together. Enjoy!
Papaya Cream recipe
Preparation time: 15 min (preparation) + 20 min (cooking)
What you’ll need:
- 1 kg papaya
- 250 g sugar
- 1 lemon, juiced
for the cream:
- 350 ml heavy/whipping cream
- 4 eggs
- 80 g sugar
- a pinch of salt
What to do:
1. Peel, pit and dice the papayas and put the pieces in a blender. Juice one lemon. Add the juice along with 250 g of sugar to the papaya pieces and blend well. Reserve in the refrigerator.
2. In a heavy saucepan, bring the cream to a near boil, then remove from heat and let cool.
3. Whisk the eggs with 80g of sugar and a pinch of salt until light and fluffy. Continue beating and add the *warm* cream little by little (note: make sure the cream isn’t hot, or the eggs will curdle).
4. Once all the cream is added, transfer the mixture to a saucepan and cook at medium heat, stirring continuously until the mixture thickens.
5. When the custard has thickened, pour it into a bowl and let cool. After it’s cooled, refrigerate, covering the surface with foil or plastic wrap so the custard doesn’t crust. Once cold, the custard is ready to serve.
6. How to serve: Spoon the desired amount of the custard into a bowl and add the papaya pureé to taste, swirling the two but not mixing fully.