2 medium-sized papayas (900 g) without husks and seeds
4 balls of ice cream (300 g)
1/4 cup of creme de cassis (60 ml)
2 medium-sized papayas (900 g) without husks and seeds
4 balls of ice cream (300 g)
1/4 cup of creme de cassis (60 ml)
Cut the papaya pulp into 1 cm cubes to obtain about 1 cup. Reserve
In a blender or processor, blend the remaining pulp and ice cream until smooth
Distribute it among four dessert plates
Top with reserved papaya cubes and drizzle with creme de cassis
Serving immediately.
