Mousse de Chirimoya

Along with many other revolutionary ‘libertadores’, Bolivar studied in France. As a result, mousse began to appear on the menu for government parties and receptions from the 1820s onwards. Here this French classic is given a very New World makeover with the inclusion of the Andean native fruit chirimoya or ‘custard apple’. The result is a symphony of flavor and an elegant finale to any meal.