Peel it and remove the seeds before blending it into a smooth puree.
Next, begin by whipping the heavy cream until soft peaks form, then gradually add the sugar, continuing to beat until stiff peaks are achieved. If you are using coconut cream, whip it also. Heavy cream or whipped coconut cream adds a delightful creaminess to the mousse.
In another bowl, mix the soursop and lime juice together. Add the vanilla and the sugar to balance the tartness of the soursop. Then gently fold in the whipped cream, ensuring not to deflate the mixture.
Next, dissolve the gelatin in warm water. Lastly, mix in the dissolved gelatin until fully combined. Pour the mixture into serving dishes and refrigerate for at least 4 hours or until set.
Once chilled, garnish with a sprig of mint for an appealing presentation.
