Papaya Mousse with Raisin Butterscotch Sauce

A light papaya mousse served over a rich, golden raisin butterscotch sauce and garnished with fresh mint.

Vegetarian Dessert Fruit Gluten Free Butterscotch Papaya

Estimated Nutrition

Calories

1494.5

kcal / serving

1494.5 kcal total

Carbs

65.8g

per serving

65.8 g total

Fat

138.4g

per serving

138.4 g total

Protein

7.2g

per serving

7.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

Dairy

150

Double Cream

for the mousse

Butter

Double Cream

for the sauce

Fruits

piece

Papaya

peeled and de-seeded

tbsp

Raisin

NutsSeeds

pod

Vanilla

seeds only

sprig

Mint

to garnish

Method

Blend the papaya flesh in a blender until it becomes a smooth purée.

Whip 150ml of double cream with vanilla seeds until stiff peaks form.

Fold the papaya purée into the whipped cream and chill the mixture.

Heat the caster sugar in a frying pan until it begins to caramelize.

Add the raisins and cook gently until the caramel bubbles.

Stir in the butter and then the remaining 75ml of cream once melted.

Cook for several minutes until the sauce thickens and turns golden-brown.

Spoon the sauce into a glass and top with the chilled papaya mousse.

Garnish the dessert with a fresh sprig of mint.