Place the papaya in the freezer for 20 minutes. Then just put the pulp in the blender and beat with the ice for about 1 minute. Use a wide, beautiful chalice (bowl) - pour a little (approx. 2 tablespoon) cassis on the bottom - then the papaya cream and the rest of the cassis liqueur on top.
It`s super easy and very tasty but you shouldn`t leave the cream in the fridge for very long, rather prepare this dessert just before eating.
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