2 papayas, peeled and seeded 1 sachet gelatine 3 Tbs. hot water 1/4pt.150ml double cream 2 Tbs. sugar juice of half an orange and half a lemon good squeeze of lime juice 2 egg whites 12 ripe strawberries 2 Tbs. sweet white wine 3 strawberries, halved, for decoration
Instructions
1) Chop up one papaya and whizz until smooth in a blender. Cut the remaining papaya into small dice and reserve.
2) Dissolve gelatine in hot water and reserve. Whip cream stiff, then fold in fruit puree with sugar, orange, lemon and lime juice. Stir to mix well, and add reserved papaya dice. Mix gelatine into this, thoroughly.
3) Whisk egg whites stiff, and fold in gently. Pour into 6 oiled individual molds. Leave in the fridge to set and chill.
4) Hull strawberries and place in a blender with sweet white wine. Whizz smooth, then stir through a nylon sieve to remove seeds.
Turn out mousses on to small plates and serve with a puddle of strawberry sauce around each one. Decorate each mousse with half a strawberry.
