The refreshing papaya made into a mousse in a lemon infused tart based topped with fresh papaya and pineapple with a side of vanilla custard
The pure bliss of eating that dessert paired with a cocktail called the Match Dame Blanche. I was scrolling on Instagram and stumbled on an account called More savory goods run by Vance Wong, and he made a Reel about a cocktail he had at a bar called Handshake in Mexico City.
He reverse engineered the drink and shared the process of how its created. I was instantly hooked on trying it out for myself the moment he said that it was name after a Belgium Dessert Sundae. I’m no mixologist but I was determined to try my hand at it and explore the more cocktail pairings, I mean the possibilities are endless and I’m willing to explore as many as I can.
Matcha Dame Blanche
It’s a clear cocktail which is what made me to experimenting with it.
The cocktail consists of :
- Gin
- Matcha
- Vanilla
- Greek yoghurt
I was amazed at how the green colour of the matcha was just removed from the drink but the flavour remined, adding a beautiful earthy flavour to the drink.
That’s what struck my interest in using papaya in the dessert, it’s one of the fruits that pair well with matcha. Pineapple is one of them as well that’s why I included it but didn’t want it to be the hero of the dish but more of a supporting role.
The directions of how the drink is put together really requires patience. Click here to find out the details!
Cocktail details
He sort of elaborates in the comments about time and measurements to make the syrup. When it come to adding the yoghurt to the syrup there weren’t specific amounts so I winged it really, and added two tablespoons and half of the Greek yoghurt.
After blending it he suggests letting it sit for a while and in the comments elaborates that it was for a few hours in the fridge just so it can set, I left it overnight for good measure. I really didn’t want to get this wrong.
The straining part took forever, the anticipation was really eating me up. Eventually I got to taste it and wow, it really was worth the effort. I was so giddy at the sight of the liquid coming out clear compared to the green mix I started with.
It definitely had a ice cream like taste and that was just mind blowing to me cause I hadn’t anything like it. The excitement was real.
I started researching on ways that I could serve the papaya that were new to me. Found many that peeked my interest like a baked papaya with a scoop of ice cream. I hadn’t tasted baked papaya which was interesting but in the end I felt a little too simple for me to explore, especially after attempting to make this cocktail it need a little more detail to it.
After finding out about the papaya with the ice cream it really gave me hope that I was on the right direction.
Papaya Mousse Recipe
- Papaya Puree 150g
- Sugar 75g
- Egg yolks 5
- Gelatin powder 12g
- Cream 300g
Directions
- Cut up 150g of papaya and heat it up in the pot with a 1/4 cup of sugar. Heat it up till the sugar dissolves
- Bloom your gelatin with 40g of you cream
- Whip up the reminder of your cream and store it in the fridge
- Place your egg yolks and the sugar in a bowl , and heat them up using a double boiler
- Once it’ thick and pale in colour you can add your gelatin and melt it
- Mix in your papaya puree and the sieve your mixture
- Take your cream and fold it into your papaya mixture
- Cover with cling wrap and it must touch the mousse, leave it to set in the fridge
- Once set paddle with a machine or with your spatula till its smooth, then you are ready to fill your tart!
Refreshing was the goal so that’s why I went with a mousse because it’s light and has a soft touch of the papaya flavour. It’s not overpowering at all but its definitely present, I did want to add a little bit more of the papaya so the fresh slices really carries it home.
The pineapple slices added a beautiful dynamic to the flavour profile. That extra tang that it bring to the dessert and pairs well with the gin it the cocktail.
The vanilla custard just rounded everything, and the smooth creamy texture really complimented the kick of the gin making the whole experience just enjoyable
The recipe that I used was from Jamie Oliver. I made some adjustments to suit my vision by adding more sugar than what was suggested. I added about 1/4 cup more, and switched out the vanilla pod for a concentrated vanilla essence. I did this to cut down on costs and just use what I have available in my pantry. Click here to get the recipe and method.
Also just tasting as you go and letting the end result cater to your vision is important when creating a dessert, let alone a dessert that should pair well with a cocktail that has many flavours to consider.
The tart base I infused it with lemon just to add a little extra freshness. It’s subtle but makes a difference. The pastry just smells of lemon which is such a delight, the flavour also comes through which is great.
How I infuse the tart base is by zesting the lemon zest into the pastry dough. I’ve become such a fan of this method that whenever I do anything that involves a tart it will generally be infused.
These dessert pairings are really a joy to experience and enjoy. They are perfect for events like weddings especially if you go the route of having a her and his drink on the menu. Try something different!
It’s great for dinners, it’ll definitely drum up some conversation and let the drama rest a bit speaking from experience.
If you don’t want to go through the hassle well, I’m around to offer this service to you along with the team at Molkeemo!
I’m excited to do a deep dive into different pairings and that you go on this journey with me
