How to cook
Crush the biscuits into fine sand using a blender or by rolling a rolling pin over them. Mix them with the cocoa, melted butter and a little milk and spread the mixture on the bottom of a 9.5″ (24 cm) diameter detachable cake tin. If you are afraid that it will leak liquids, cover it in advance with kitchen paper to avoid unpleasant incidents when pouring the liquid mixture for the cake. Press the biscuit base with the back of a spoon to make it flat and compact. Refrigerate it, so that it can harden.
During this time, remove the seeds and hairs from the papaya (do not discard the seeds), peel and cut it into pieces. Do the same with the banana. Add the yogurt and sugar and blend, until a smooth and creamy mixture is obtained.
Place the cream and white chocolate over low to medium heat, until the chocolate has completely melted. Remove it from heat and hydrate the gelatin according to manufacturer's directions. During this time (about 2 minutes) the temperature of the cream mixture will drop, which is necessary, because if it is too hot, the action of the gelatin will be neutralized. Add it and mix.
Combine the fruit and cream mixtures (try and add more sugar if you prefer it to be sweeter) and mix well again, then pour carefully over the biscuit base. Wait for it to cool and refrigerate it.
Before serving, put the cake in the freezer for 30 minutes to an hour. Our goal is for it to have a light and creamy ice cream texture, but not to be completely frozen.
Garnish with pieces of fruit and the seeds.
Papaya seeds are slightly sweet and have a specific taste when they are from a smaller fruit. They would be suitable decorations for this cake. Those from the larger papayas can be bitter and spicy, so they are not suitable for this, but I advise you to dry them and use them instead of black pepper or as a spice to flavor different dishes. They can be ground or used whole. They are known for their useful qualities and properties and there are people who eat them on their own despite their spicy taste.