Spiced Persimmon & Blood Orange Mousse

• 3 Medium sized ripe Fuyu Persimmons
• 1 cup Whipping cream, chilled
• 1/2 cup Heavy cream
• 2 1/2 - 3 tablespoons sugar
• 6-7 cloves lightly crushed
• 2-3 cardamom pods (only seeds, very lightly crushed)
• few strands of saffron for color
• 1 tablespoon unflavored agar
• 100 milliliters water
• Juice of 1 blood orange
• pomegranate arils for garnish

1. Peel the Fruits, cut up and puree the pulp. Strain and mix with the blood orange juice.
2. Combine the heavy cream, cardamom, cloves, sugar and saffron in a heavy bottom pan. (add extra sugar as per your personal taste if you like the mousse sweet, I prefer the fruit to provide the sweetness along with is characteristic notes)) Gently heat and bring to a simmer (taking care not to let the mix boil) for about 10 minutes to infuse the spice. Strain and allow chill in the refrigerator. Once the spiced heavy cream has chilled enough, commence the next step.
3. combine the unflavored agar flakes with the water in a pyrex cup and nuke for a minute until the agar completely dissolves. Strain to remove any 'blobs' of agar. Once the agar has cooled down slightly, whisk in the spiced cream.
4. Add the whipping cream to a bowl. Using a hand mixer whip until it just begins to thicken. Add the spiced agar/cream mixture and whip on a high setting until you start seeing soft peaks begin to form. At this point add the blood orange persimmon puree and continue to whip until the mix reaches a mousse consistency. Spoon into serving cups and chill until set. Sprinkle the pomegranate arils as per your preference and serve.

persimmons, whipping cream, heavy cream, sugar, pods, saffron, unflavored agar, water, orange, pomegranate arils

Taken from food52.com/recipes/20519-spiced-persimmon-blood-orange-mousse (may not work)