Persimmon mousse

Published on 11 December 2024

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Persimmon season! Not everyone loves them, but this mousse is delicious and delicate after a meal. Make ahead and refrigerate for a couple of days.

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INGREDIENTS FOR 6/8 BOWLS OR GLASSES

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1.Step 1 of 11
I peel persimmons, remove stones and impurities, blend flesh and divide between 2 bowls, one with 200 g and one with 250 g.
2.Step 2 of 11
I cover with film touching the surface and refrigerate.
3.Step 3 of 11
I soak gelatine in cold water for around ten minutes, whip cream and refrigerate.
4.Step 4 of 11
I heat 3/4 tablespoons of pulp from the 250 g mousse portion with sugar, stirring gently.
5.Step 5 of 11
Once sugar dissolves and cream is hot, I dissolve squeezed gelatine.
6.Step 6 of 11
I mix the cream containing gelatine into remaining pulp, stir well and rest to room temperature.
7.Step 7 of 11
I stir a few tablespoons of whipped cream into persimmon cream without too much care.
8.Step 8 of 11
I gently fold in the rest from bottom to top.
9.Step 9 of 11
The cream is uniform.
10.Step 10 of 11
I divide between 6 bowls or 8 smaller portions, or glasses.
11.Step 11 of 11
I cover and refrigerate a couple of hours. Once cold, I add the reserved 200 g pulp. Keep covered in the fridge for a couple of days. Serve with cocoa or cinnamon biscuits. From LuCake's blog.

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