How to make
The papaya you use for this fruit mousse must be well ripened and soft.
Clean and peel it in the same way as you do with an ordinary melon. The fleshy part of the fruit, without the peel and seeds, should weigh 400 grams.
Cut it into pieces and put it on the stove with water and granulated sugar. Since papaya is not a very sweet fruit, you can sweeten it more to your liking. I personally like this papaya dessert lighter, so I add less sugar.
Stir over low/moderate heat (90°C) for 7 minutes, then puree and leave the temperature to drop to 70°C.
Hydrate the gelatin in cold water and put it in the fruit puree and make sure to stir it well.
Leave the finished fruit part of the mousse to cool and store it in the refrigerator.
It's time for the cream, which is best to cool beforehand, so the result of whipping is better.
Pour it into a bowl, put a tablespoon topped with powdered sugar and beat, until it thickens.
Put it in the fridge as well, while the fruit puree thickens. It needs to be made with the same consistency as the cream, not completely hardened like jelly.
The last step is to simply mix the papaya puree (set aside 4 tablespoons of it) and the cream with smooth movements to keep the mixture fluffy.
The result is a great mousse with a light and delicate taste and a pale orange color.
Distribute it into small glass cups - 4 pcs. or depending on the size you have.
Put the fruit mousse in the refrigerator to thicken for 4 hours, halfway through this time put a spoonful of the papaya puree, which you set aside, on the mousse.
Serve the papaya mousse well chilled and garnished with fragrant fresh mint leaves.
Extremely delicate and delicious summer dessert!
