6 tbsp butter
4 tbsp sugar
3 egg yolks
1/2 C 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.
Beat curd until light.
1 C heavy whipping cream, reserving 2 tablespoons for gelatin
1 envelope gelatin + 2 tbsp water
Mix gelatin with 2 tablespoons water to soften, for a few minutes. Heat gelatin in a sauté pan with reserved cream, stirring until gelatin is dissolved. Cool
Whip heavy cream to soft peaks. Mix cooled, dissolved gelatin into whipped cream and continue to beat to firm peaks.
Fold whipped cherimoya curd into whipped cream.
Chill until served.
Optional: Garnish with candied figs.