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1
Cook papaya with sugar until soft.
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2
Mash to desired consistence (if you don't want chunks, puree in blender and/or strain).
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3
Mix in papaya 1 tbsp agar-agar flakes and strawberry extract, set aside.
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4
In the meantime, dip shooter cups in cold water, drain (do not dry), and place on a tray.
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5
Return saucepan to the stove and bring to a boil on medium-low heat, stirring often.
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6
Stirring constantly, simmer 5 minutes, or until agar-agar is completely dissolved (the flakes are very hard to see in the puree, so I recommend simmering the entire 5 minutes).
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7
Distribute evenly in the shooter cups (about 1/2 tsp per cup).
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8
Refrigerate.
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9
In a saucepan, combine soy milk, water, 3 tbsp agar-agar, and orange water (if using) and bring to a boil, on medium-low heat, stirring often.
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10
While milk is heating (don't forget to keep an eye on it), remove cups from refrigerator and lightly score the surface with a fork.
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11
Stirring constantly, simmer 2-5 minutes, or until agar-agar is completely dissolved.
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12
Distribute evenly into shooter cups (should be about 2/3 full).
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13
They will take approximately 4 hours to set at room temperature or 2 hours in the refrigerator.
