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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. (If using powdered gelatin, add it directly to the warm cream and sugar then whisk).
Puree the warm cream with the paw paw flesh and the gelatin, then pass through a strainer (optional) and mix in the citrus juice and zest, then double check the seasoning and adjust as needed, you should taste a hint of citrus in the background.
Ladle the mixture into 4 ounce ramekins and refrigerate overnight until set.