- Yield: 6 servings
- Prep Time: 30 minutes
Caribbean cream gelatin
It's a favorite Brazilian dessert that's usually served with black currant cream (or crème de cassis). It's great on its own or topped with a liqueur. The crème de cassis is hard to find, but a coffee liqueur makes a great replacement.
- 1 Caribbean Red® papaya
- 2 tbs mint leaves
- 1 pkg unflavored gelatin
- 1/4 cup sugar
- 1 cup heavy cream
- Optional: 1/4 cup coffee liqueur
Cut off the bottom of the Caribbean Red papaya. Stand it up and peel, using a knife with downward strokes. With a large spoon, scoop the seeds out of the bottom. Cut into large pieces that will fit in your blender or food processor.
In a food processor or blender, add the papaya and mint leaves. Process until somewhat smooth.
In a medium bowl, add 1/2 the papaya mixture. Sprinkle the unflavored gelatin on top.
In a microwavable bowl, add the other 1/2 of the papaya mixture. Microwave on high for 2 minutes. Stir into the papaya gelatin bowl. Add sugar and stir until dissolved. Refrigerate.
When the papaya mixture is slightly gelled, take a large bowl and add the heavy cream. With a mixer, beat until peaks are formed.
Fold the papaya mixture into the whipped cream.
Scoop into individual serving glasses. Refrigerate at least 2 hours.
Serve cold. Top with coffee liqueur, if desired.