Thank you! One more question, please. I'm working on papaya entremet for friend's final doctor of veterinary medicine exam, it will be consisting of papaya chiffon, papaya cheesecake, papaya mousse, and papaya gelee glaze. I'm planning to use your chiffon recipe as the framework to make papaya chiffon. Can I swap papaya puree in place of the milk, and swap sweetened condensed milk in place of some of the sugar? (I've known my regular condensed milk sugar content already). I feel that papaya is much like apricot of the east, since it has neutral and subtle flavor. Hence, I want to incorporate as much papaya as possible into the entremet. Thank you so much!

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