Our friends Chris and Erin, from The Olive Notes host a weekly community potluck dinner for all their friends, here in Saint Augustine. It is a way for all of us to get together on a regular basis. You don’t have to RSVP, just be sure to come with a dish, dessert or a drink based on a pre-determined theme. Sometimes these Tuesday night Community Dinners fall on a holiday, and today was one of those times. So of course the theme for tonight was Mexican.
I really didn’t know what to make. I hadn’t gone to the grocery store in about a week, so I started rummaging through the pantry. Originally I thought I would fall back on beans and rice. However I saw a can of coconut milk and a can of sweetened condensed milk. I had a mango in the fridge, so I thought about making a mango-coconut ice cream. That was until I pulled the mango out and realized it was still hard. However, next to it was a papaya that was very ripe.
When I pulled out the can of sweetened condensed milk, I read the back and the recipe was for flan. Lo and behold, on the ingredient list was also a can of coconut milk and a few other ingredients I had on hand. I was in the mood for ice cream so I decided to use all the same ingredients for the flan, but instead make ice cream. I cut the papaya into rounds, took the seeds of of the middles, sprinkled them with sugar and popped them under the broiler for a few minutes. Once they got caramelized, I took them out, squeezed a fresh lime over top and sprinkled the papaya liberally with cinnamon.
I made the ice cream, while the papaya was cooling, and once it was blended and still soft and creamy I scooped a big dollop of ice cream and placed it in the hole of each papaya slice. I also put a fresh mint leaf on top – and it was almost the color of the Mexican flag! Then I put it in the freezer to harden.
This was a nice cool treat to end a meal of spicy Mexican dishes! Happy Cinco de Mayo Everyone!
I am a bit late with this, but I dedicate this dish to Peter and Christey of FotoCuisine, who picked the ingredients for this month’s Royal Foodie Joust, which were the colors, Red, White and Green.
Voting closes tomorrow, so be sure to cast your vote for your favorite overall, best photo and most unique interpretation of the dish. Stay tuned to the LOQ blog to find out the winners!
(*still to come – the last of Italy – Rome)
Caramelized Papaya with Flan Ice Cream
1 can of coconut lite milk
1 can (from coconut milk) of whole organic milk
1 can sweetened condensed milk
3 large organic eggs
1 tsp Tahitian vanilla extract
1 large papaya cut in rounds and de-seeded
sprinkling of sugar
juice of 1 lime
dusting of cinnamon
fresh mint leaves for garnish
Peel papaya and cut the papaya into rounds, take the seeds of of the middles, sprinkle rounds with sugar and pop them under the broiler for a few minutes. Once they get caramelized, take them out, squeeze a fresh lime over top and sprinkle the papaya liberally with cinnamon.
While the papaya is cooling, make the ice cream. In a large bowl blend 3 milks, eggs and vanilla until smooth. Pour into ice cream maker and follow the manufacturer’s instructions. Once the ice cream is blended and getting frozen, yet still soft and creamy scoop a big dollop of ice cream and place it in the hole of each papaya slice. Garnish with a fresh mint leaf and serve.