A Fall Dessert Persimmon Tiramisu Mousse
- 2 Fully ripened persimmons
- 100 grams Mascarpone
- 100 grams Heavy cream
- 40 grams Sugar
- 5 grams Gelatin powder
- 50 ml Water
- Soften the gelatin in water, and dissolve it with a hot water bath (or use the microwave).
- Add half the sugar to the heavy cream and whip until soft peaks form.
- Put the persimmons and mascarpone in a food processor with the remaining sugar, and blend.
- When it's smooth, add the dissolved gelatin and blend again immediately.
- Combine the mixtures from step 2 and step 4 and pour into the molds.
- Chill until set.
- I recommend spooning on some "A Bit Mature Rum Flavored Persimmmon Puree"as shown in the top photo.
- Note: Mousse cake I combined a cocoa flavored sponge, tiramisu cream, and chocolate shavings - it was delicious.
- I made it in a silicone mold.
persimmons, mascarpone, heavy cream, sugar, gelatin powder, water
Taken from cookpad.com/us/recipes/145616-a-fall-dessert-persimmon-tiramisu-mousse (may not work)