Sour cream (for greasing)
1 envelope of unsweetened gelatin, plain and colorless (12 g)
1 cup of water (240 ml)
2 large papayas (920 g), cut into pieces
1/2 teaspoon grated lime rind
2 egg whites
4 tablespoons of sugar
For the sauce
1 large papaya (460 g), cut into pieces
Sour cream (for greasing)
1 envelope of unsweetened gelatin, plain and colorless (12 g)
1 cup of water (240 ml)
2 large papayas (920 g), cut into pieces
1/2 teaspoon grated lime rind
2 egg whites
4 tablespoons of sugar
For the sauce
1 large papaya (460 g), cut into pieces
Grease a 19 cm diameter and 9 cm high mold with sour cream and reserve
In a small pan, sprinkle gelatin over water and let it hydrate for about 5 minutes
Heat the gelatin mixture over low heat, stirring constantly with a wooden spoon until it dissolves
In a blender, blend the dissolved gelatin with papaya and grated lime rind to obtain a puree
Transfer the mixture to a bowl
Place the bowl in an ice bath and stir occasionally until the mixture thickens (about 2 minutes). Reserve
In a stand mixer, beat egg whites until they form soft peaks
Add sugar and continue beating until stiff peaks form (about 4 minutes)
Add the beaten egg whites to the papaya mixture and mix delicately with a spatula until homogeneous
Transfer the mixture to the prepared mold, cover with plastic wrap, and refrigerate until firm (about 3 hours)
For the sauce: In a blender, puree papaya until smooth
Transfer to a serving bowl and reserve
Unmold the mousse onto a plate and serve with the papaya sauce
112 calories per slice
