Bavarian Cream of Soursop

Grease a 23cm-diameter hole in the middle with butter, reserving

Set aside

In a medium saucepan, sprinkle gelatin over water and let it hydrate for about 3 minutes

Place the saucepan over low heat, stirring constantly, until dissolved

Add soursop pulp and place the saucepan over an ice bath with cold water, mixing occasionally until thickened

In a blender, whip egg whites into a meringue

Add sugar and continue whipping until firm (about 2 minutes)

Carefully fold in the gelatin using a spatula or wooden spoon

Transfer to the prepared mold, cover with plastic wrap, and refrigerate until firm (about 2 hours)

Unmold over a decorative plate and serve immediately.