Cassis liqueur is still a rather newly introduced beverage in the U.S., considering it originated in Europe. The liqueur’s popularity has been slow-growing in the States, however, it is gradually picking up steam.
Cassis liqueur has a slight edge over other berry liqueurs, as it is made from black-currant berries, which bring out a very earthy, rich, tart, and multi-dimensional berry taste rather than mere sweetness.
Cassis has been highly popular in cocktails over the years, as well as sophisticated desserts, including simply pouring it over ice cream.
This recipe combines a winning array of flavors with the tropical notes of papaya, the cream and vanilla of classic ice cream, topped with cassis liqueur in a delicious treat.
How much easier could it be to prepare such a lovely sweet treat? The process of blending papaya fruit with ice cream creates a tropical creaminess, bringing back memories of orange creamsicle pops on hot summer days as a child.
Once the mixture is nice and creamy, this recipe is as simple as spooning the cream into glasses, over which you’ll add the cassis liqueur. Finally, top each glass with a mint leaf for a tinge of refreshing flavor, as well as an enhanced presentation. We love to serve this boozy dessert to our guests on a summer evening.
Have you tried cassis liqueur before? Is this a recipe you’d like to try? Please let us know what you think in the comments and if you enjoyed the recipe, feel free to share it.
Papaya Cream with Cassis Liqueur
Ingredients
- 2 cups papaya - cut in big pieces, skin & seeds removed
- 2 cups vanilla ice cream
- ¼ cup cassis Liqueur
- Mint leaves
Instructions
- Place papaya pieces and vanilla ice cream in a blender. Pulse until a smooth cream forms.
- Spoon the papaya cream into 4 dessert glasses and top each with cassis liqueur.
- Garnish with mint leaves.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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Its delicious! Wondering of how to save some leftovers for another ocasion, can i freeze it?
Thank you Marcia! I have frozen the leftover papaya cream before. You would just hold off on the liqueur for serving time.
How did I not know about this when I’m a HUGE black currant fan?! Definitely need to try!
Then you will definitely love this Terri!
There’s something about cassis that makes everything feels so elegant… I think it’s because I had an aunt who always started her dinner parties with a kir royale when I was growing up, and I always got to sneak a couple of sips.
I love how you’ve paired it with papaya here. It’s such an unexpected and lovely combination, and so simple to make, too!
Your aunt sounds fun! I can see how you would associate it with elegance. The papaya and the cassis are a lovely combination. Thanks for your comment Isabelle!
This is a beautiful, elegant dessert, perfect for summertime dining! Pinned to serve at my next party! Thanks for sharing.
Thanks, I hope it turns out great Elaine! Enjoy your party!