From Jon Michelena's kitchen in Chile. 
Open in Cookpad AppSteps
- 1
Using a sharp knife, peel the oranges, making sure to remove the white pith under the skin. Cut them in half and remove the white core in the center. Cut the oranges into cubes. Set aside half of the cubes and blend the other half to make juice.
- 2
Peel the cherimoyas, slice them, remove the seeds, and cut into cubes. Place the cherimoya cubes in dessert bowls or wide glasses. Add the orange cubes and orange juice, then refrigerate.
- 3
Whip the cream. When it starts to thicken, add sugar to taste and continue whipping until stiff peaks form. You can spoon the cream on top right away or serve it on the side.
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