Papaya Whipped Mousse Pots

Ingredients: Makes 4-8 Pots (depending on size of glass you use)

For the Papaya Mousse Filing:

* 2 + 1/4cups Papaya Pureed

* 4tsp Lime Juice

* 6 + 1/2tsp Gelatin Powder

* 1/2cup cold Water

* 2 + 1/2 blocks (8oz blocks) of Cream Cheese, at room temperature 

* 2/3cup Granulated Sugar 

* 1tsp Vanilla Extract 

* 1/2cup Whipping Cream

For the Topping:

* Shredded or cubed Papaya

* Thinly sliced Lime wedges 

Directions:

1. Pour water into a bowl, and sprinkle the gelatin over the surface, mixing a little to combine. Leave for 5-10 minutes to become gelatinous. After 10 minutes, warm the bowl with the gelatin in it in the microwave for a few seconds, so it liquifies. 

2. Add the papaya to a food processor and puree (only use pulse option or it will liquify). 

3. Add the cream cheese and sugar to the bowl of a stand mixer with whisk attachment and whip on medium-high, until creamy and smooth. Add in the papaya (leave back 2tbsp), and lime juice, and whisk on medium until combined. Add in vanilla extract and whisk on high for 1-2 minutes, until combined, creamy and smooth. 

4. Whip the whipping cream (in a separate bowl) on medium-high, using an electric hand beater, until stiff peaks form. set aside.   

5. Pour the liquified gelatin into the bowl with the papaya cream cheese mixture, and whisk by hand (with hand whisk). Now fold in the whipped cream using a rubber spatula; then add in the tablespoons of papaya you set aside into the mixture, and using a spoon gently swirl the mixture through (leaving streaks of the papaya through the mixture). 

6. Pour the Mousse mixture into the glass pots 3/4 full. Refrigerate for 8-10 hours minimum. 

7. Once ready, top with shredded papaya and lime.   

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