Custard-Apple Mousse

Directions

1. 1
   Open the fruits, and separate out the segments, discarding the skin and central core. Put the segments into a blender and blend at lowest speed only to separate the seeds from the pulp, taking care not to crack the seeds open.
2. 2
   Put the pulp through a sieve to separate the seeds. Soften the gelatin in the warm water, and add to the pulp along with the evaporated milk and the condensed milk. Whisk the mixture to combine ingredients thoroughly.
3. 3
   Put the mixture into one glass dessert bowl, or six stemmed dessert glasses. Refrigerate for a minimum of four hours. Serve garnished with a mint leaf.