Custard apple mousse

You could never imagine that a custard apple could give so much.

Its distinctive flavor and smoothness of fresh cream make this an easy and light dessert to prepare at home in just a few minutes.

Mousse de chirimoyas 2 Mousse de chirimoyas 3 Mousse de chirimoyas 4 Mousse de chirimoyas 5


  • 300 g de pulpa de chirimoya a temperatura ambiente
  • 200 g de nata para montar
  • 75 g de azúcar
  • 1/2 cucharadita de extracto de vainilla
  • 2 hojas de gelatina
  • 5 o 6 galletas


  1. Remove the bones and reserve the custard apple into a bowl. Grind using a blender to get a smooth purée.
  1. Put the gelatine leaves in a bowl and cover with cold water. Set aside.
  1. Grind the cookies until they are powder.
  1. When the gelatin is hydrated, drain water and heat for 10 seconds in the microwave.
  1. Add the gelatin to the custard apple purée and using a whisk, mix well.
  1. Whip the cream with sugar and vanilla until stiff peaks form. Using a spatula, gradually add custard apple until the mixture is uniform.
  1. Fill a few glasses or cups and let cool at least a couple of hours. Garnish with a little crushed biscuit.


Add a few tablespoons of rum to your custard apple purée cream if you want to get some extra flavour.