Persimmon Mousse With Cardamom Crumble
- for the mousse
- 270 grams persimmon pulp
- 100 grams whipping cream
- 1 teaspoon icing sugar
- For the crumble topping
- 100 grams flour
- 50 grams salted butter, chilled
- 1 teaspoon cardamom powder
- 80 grams demerara sugar
- Preheat the oven to 180 u0b0C.rnrnTo make the crumble, put the flour and butter in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar. Scatter the crumble in a baking tray and bake until it is lightly browned, about 20 min. Let the crumble cool.
- blend the persimmon pulp for 20 sec or until resembles a mousse-like texture. Whip the whipping cream with the icing sugar. Add it to the persimmon mousse, mixing gently.rnrnPour the persimmon mousse into bowls and top with the cardamom crumble and eventually a quenelles of whipped cream.
mousse, persimmon, whipping cream, icing sugar, flour, butter, cardamom powder, sugar
Taken from food52.com/recipes/64422-persimmon-mousse-with-cardamom-crumble (may not work)