Gently warm the cream and sugar, whisking until the sugar is melted. Meanwhile, bloom the gelatin until soft in ice water, then squeeze the water out. Puree the warm cream with the paw paw flesh and the gelatin, then pass through a strainer and mix in the lime juice. Ladle the mixture into 4 ounce ramekins and refrigerate overnight until set.
This is good by itself, but even better with a little bit of sharp berry sauce or citrus to wake it up a bit. Candied lime zest would also be a great addition. Pictured is a little bit of strained blackcap raspberry jam thinned with a shot of lime and water to make a saucy coulis.Frozen paw paw puree can be purchased through Earthy Delights.com