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

1. Soften the gelatin in water, and dissolve it with a hot water bath (or use the microwave).
2. Add half the sugar to the heavy cream and whip until soft peaks form.
3. Put the persimmons and mascarpone in a food processor with the remaining sugar, and blend.
4. When it's smooth, add the dissolved gelatin and blend again immediately.
5. Combine the mixtures from step 2 and step 4 and pour into the molds.
6. Chill until set.
7. I recommend spooning on some "A Bit Mature Rum Flavored Persimmmon Puree"as shown in the top photo.
8. Note: Mousse cake I combined a cocoa flavored sponge, tiramisu cream, and chocolate shavings - it was delicious.
9. 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)