Cherimoya Mousse

Christina Pettersen




6 T butter

4 T sugar

3 egg yolks

1/2 cup cherimoya puree


Combine all ingredients in a double boiler and cook untilthick 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 3minutes. Melt gelatin in a pan and stir in reserved cream.

Beat curd until light.

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


Stir 1/3 of whipped cream into cherimoya curd.

Fold in remaining whipped cream.

Chill until served.


Garnish with candied figs.