Cherimoya mousse

Preparation info
  • Yield: Approximately 48 ounces ,


    servings each approximately 4 ounces ; each serving is comprised of two molds, unmolded, and then placed with the top sides facing each other
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient


  • In a heavy saucepan, set over low heat, heat 4 ounces of cherimoya puree with sugar to 158°F.
  • Add cocoa butter and stir until completely melted.
  • Add remaining cherimoya puree and cool over an ice water bath to 65°F, and then add the lime juice.
  • Remove from ice water bath and let stand at room temperature while the cream is whipped.
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