In a perfect world and in the perfect home, I’d be the perfect wife, perfect mother and perfect cook who does all her meal plans weeks, no, MONTHS in advance. There would never been over-ripe fruit lingering in the fruit bowl or unused veg in the fridge as everything would be bought at the right time and in the right quantity. Of course, that’s not what happens in our house! Instead, I buy what catches my eye, a little more if it’s on at a special price and too much if I’m super greedy.
That’s the story behind the papayas I used for this recipe. I just went crazy and bought LOADS. A week after my purchase they looked rather neglected, but smelled sweet and inviting. So I did what I often do, go to a magical place called Pinterest (I LOVE it there by the way) and typed in ‘vegan papaya dessert’. There was just 1 dessert that really caught my eye – a recipe by Medha who write the stunning blog Farmonplate. Thank you Medha for your continual inspiration.
VEGAN PAPAYA MOUSSE (R, V+, GF, P, ChF, GrF)
Preparation Time: 15 minutes (plus a few hours of soaking the cashew nuts)
2 ripe papayas – peeled, cut and seeds removed
15-25 cashews - soaked in water for a few hours or overnight, drained
2 dates, pitted
Pinch of salt (I used Pink Himalaya Salt)
1 tsp cinnamon
1 tbs desiccated coconut
½ fresh pomegranate
Put the chopped papayas, cashew nuts, dates, cinnamon and salt into the food processor or blender. Blend until the mixture is nice and smooth. Pour the mousse into a dessert glass and refrigerate until chilled. Garnish with pomegranates and desiccated coconut for visual impact.