Desserts
Mousse de papaye
Papaya mousse is a light, fresh dessert made from blended papaya flesh, whipped cream and a splash of lime. Its tropical flavor and airy texture make it a refreshing finish to a meal.
Ingredients
Ingredients
Optional extras
Instructions
- Soften the gelatin sheets in a bowl of cold water for 10 minutes.
- Peel the papaya, remove the seeds and blend the flesh with the lime juice and zest.
- Melt the drained gelatin in a small saucepan over very low heat, then stir it into the papaya purée.
- Whip the cold cream with the icing sugar until you have a soft chantilly.
- Gently fold the papaya purée into the chantilly in two batches, using a spatula.
- Divide the mousse among serving glasses and refrigerate for at least 3 hours.
- Sprinkle with toasted coconut just before serving.
Variations and tips
Papaya mousse without gelatin. Replace the gelatin with 2 tablespoons of cane syrup and freeze for 6 hours, for a light, airy sorbet.
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St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
Original Ecomely recipe.