Cherimoya Mousse

Christina Pettersen

 

Curd

 

6 T butter

4 T sugar

3 egg yolks

1/2 cup cherimoya puree

 

Combine all ingredients in a double boiler and cook until thick enough to coat the back of a spoon. Strain through a sieve and cool.

 

1 cup heavy whipping cream

1 env. Gelatin

 

Whip heavy cream to soft peaks , reserving 2 T for gelatin.

 

Mix gelatin with 2 T water to soften . let sit for 3 minutes. Melt gelatin in a pan and stir in reserved cream.

Beat curd until light.

Drizle melted eglatin into whipped cream and continue to beat to firm peaks.

 

Stir 1/3 of whipped cream into cherimoya curd.

Fold in remaining whipped cream.

Chill until served.

 

Garnish with candied figs.