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.