- 1 papaya, peeled and de-seeded
- 150ml/5fl oz double cream
- 1 vanilla pod, seeds only
- 2 tbsp caster sugar
- 2 tbsp raisins
- 55g/2oz butter
- 75ml/2½fl oz double cream
- 1 sprig fresh mint, to garnish
- For the mousse, place the papaya flesh into a blender and blend to a purée. Whip the cream together with the vanilla seeds until stiff peaks form when the whisk is removed. Fold in the puréed papaya and chill.
- For the raisin butterscotch sauce, heat the caster sugar in a frying pan. Add the raisins and cook over a gentle heat until the caramel begins to bubble. Stir in the butter and, when melted, stir in the cream. Cook for a few more minutes until the sauce thickens and turns a golden-brown colour.
- To serve, spoon the raisin butterscotch sauce into the base of a glass and fill up with the papaya mousse. Garnish with a sprig of fresh mint.