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100 ml double cream
200g papaya
2 tablespoons clear honey
A mega-simple recipe for papaya mousse by Gino D'Acampo. No cooking required, quickly done! The Snazzie kids love it, it's nice and sweet. We do use double cream light, which saves some calories.
How to make Papaya Mousse
Chop 100g papaya finely and chop the rest in cubes.
Whisk the double cream until stiff.
Fold the fine papaya and the honey into the cream.
Divide the papaya mousse over glass jars.
Place the jars for a minimum of 2 hours in the fridge to stiffen.
Scoop the papaya cubes on top and sprinkle with some honey.