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Cherimoya mousse
Preparation info
- Yield: Approximately 48 ounces ,
12
servings each approximately 4 ounces ; each serving is comprised of two molds, unmolded, and then placed with the top sides facing each other - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient |
Method
- 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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