Chilean papaya cremino is a frozen dessert of whipped egg yolks with hot syrup folded into sweetened whipped cream, layered with chopped Chilean papayas in syrup, frozen, and finished with a lemon verbena syrup. It takes 45 minutes of preparation and about 30 minutes of cooking, plus freezing time, and serves 8.
Refreshing and creamy, it is a traditional dessert of northern and central Chile and a perfect finish to a heavy meal.
How to Make Papaya Cremino?
You need papayas already preserved in syrup. A light syrup is beaten into the egg yolks until thick and foamy, folded into whipped cream, layered with chopped papayas in a mold, and frozen. Before serving it is topped with a syrup infused with lemon verbena, called cedrón in Chile.
Nutritional Information
Each serving of papaya cremino contains approximately 450 kcal, 5 g of protein, 22 g of fat, 130 mg of cholesterol, 60 g of carbohydrates, 50 g of sugars, 2 g of fiber, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Papaya Cremino Recipe
Preparation: 45 minutes (plus freezing)
Cooking: 30 minutes
Servings: 8
Ingredients
- 6 Chilean papayas in syrup
- 500 ml (2 cups) of heavy cream
- 300 g (1½ cups) of sugar
- 4 tablespoons of powdered sugar
- 4 egg yolks
- 2 egg whites (optional)
- Lemon verbena (cedrón) leaves
Instructions
- In a medium pot, add 180 g of the granulated sugar, cover it with water, and heat over low heat to make a light syrup. In a medium glass bowl, beat the egg yolks with an electric mixer, pour in the syrup in a thin stream, and keep beating until the yolks double in volume and turn foamy. Set aside.
- In another bowl, beat the cream with the powdered sugar into whipped cream, then gently fold in the yolk mixture. In a mold of your choice, alternate layers of the cream and chopped papayas, and place in the freezer.
- In a small pot, combine the remaining 120 g of sugar, 150 ml of water, and 2 or 3 lemon verbena leaves, bring to a boil, and cook until it forms a syrup. Let cool. Take the cremino out of the freezer, cover it with the lemon verbena syrup, and decorate with more papaya and lemon verbena leaves.
Additional Tips
Lighten it with egg whites
For an airier, more stable cremino, fold in the 2 egg whites beaten to stiff peaks at the end.
Infuse the cream
Warm the cream with a few lemon verbena leaves, chill it, and then whip it, for a deeper, rounder herbal flavor.
Drain the fruit well
Drain the papayas thoroughly so their syrup does not water down the cream.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Chilean papayas | Peaches or mango in syrup | Same amount | Sweeter, more common |
| Lemon verbena | Mint or lemon balm | A few leaves | Different herbal note |
| Egg yolks | Unflavored gelatin | 1 sheet, hydrated | Egg free |
| Heavy cream | Coconut cream | 1:1 | Dairy free, tropical |
Frequently Asked Questions (FAQs)
1. Can I use fresh papaya?
Yes, but the texture and sweetness will change. If you use fresh papaya, cook it briefly with sugar and let it rest to release its juices.
2. What can I use instead of lemon verbena?
Mint, lemon balm, or even purple basil give a different herbal profile. Lemon verbena adds a unique citrus aroma, but these herbs work well.
3. Can I make it with other fruits?
Yes, peaches, mangoes, or pineapple in syrup all work. Drain the fruit well so it does not water down the mixture.
4. How long does frozen cremino keep?
Up to 1 week in an airtight container. Do not refreeze it once it has partly thawed.
Chilean Papayas
Chilean papaya, Vasconcellea pubescens, is a small, fragrant mountain papaya grown in the Coquimbo and Valparaíso regions, especially in the Elqui Valley. It is too firm to eat raw and is almost always preserved in syrup or made into jam.
What Is a Cremino?
In Chile, cremino is a homemade frozen cream dessert, halfway between a mousse and an ice cream, often layered with fruit. Papaya cremino is one of the most traditional versions.
Did You Know?
Chantilly cream is often credited to the French maître d’hôtel François Vatel, who worked at the Château de Chantilly in the seventeenth century, although the story is more legend than documented fact.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Homemade Chilean Papaya Jam Recipe
- Chilean Papaya Syrup Recipe
- Traditional Papaya Candies Recipe
- Chilean Murta Berry Ice Cream Recipe
