Layered Papaya and Raspberry Mousse

By: Manjula Jain

Serving : 10 people

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Layered Papaya and Raspberry Mousse

Layered Papaya and Raspberry Mousse

Layered Papaya and Raspberry Mousse is a delicious dessert that is sure to impress your guests and family alike at parties and festive occasions.

Layered Papaya and Raspberry Mousse

Ingredients

  • 1 small sized Papaya, peeled and diced
  • 2 cups of fresh/frozen raspberries
  • 2 cups of whipping cream
  • 1 cup of powdered sugar
  • 3 teaspoons of unflavored vegetarian gelatin
  • 1/2 cup of water

Instructions

  • Puree the diced papaya pieces into thick juice. Make sure its blended very fine.
  • Check the sweetness of the juice, and add sugar if needed.
  • Add 1 and 1/2 teaspoon of gelatin slowly in warm water stirring it simultaneously. Let it sit for a couple of minutes.
  • Heat a heavy bottom vessel on low heat and once slightly hot, add the papaya juice, 1/4 cup of water and 1/2 cup of powdered sugar. Stir it well.
  • Stir the papaya mixture for about 2-3 minutes and when the juice starts to bubble, add the gelatin mixture and stir it in until it dissolves completely. Turn off the heat.
  • Let the papaya mixture cool down to room temperature.
  • While the papaya mixture cools down, puree the raspberries and sieve the puree to get rid of the seeds. The juice should be fine and smooth.
  • Add 1 and 1/2 teaspoon of gelatin slowly in warm water stirring it simultaneously. Let it sit for a couple of minutes.
  • Heat a heavy bottom vessel on low heat and once slightly hot, add the raspberry juice, 1/4 cup of water and 1/2 cup of powdered sugar. Stir it well. This will get heated quicker than the papaya juice as it's consistency is thin.
  • Stir the raspberry mixture for 1 minute on low heat and when the juice is just hot, add the gelatin mixture and stir it in until it dissolves completely. Turn off the heat.
  • Let the raspberry mixture cool down to room temperature.
  • Now, whisk about 1 cup of whipping cream until soft peaks form. Fold in the cream into the papaya mixture until the mixture is thick enough and creamy.
  • Then, whisk remaining 1 cup of whipping cream until soft peaks form. Fold in the cream into the raspberry mixture until the mixture is thick enough. Check the taste of the mixture for sweetness as raspberries will have the tart, add more sugar according to your taste.
  • Now, take shot glasses and spoon the papaya mixture half way through the glass and spoon the rest half with raspberry mixture. You can also use piping bag to place it in the glass.
  • Refrigerate for at least 4-5 hours or until the mousse is set.

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