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Here are the ingridients that are required to cook a remarkably good Light Autumn Mousse with lots of Persimmons:
- Provide 3 of Persimmons.
- Take 150 grams of Yogurt (unsweetened and strained).
- Get 200 ml of Heavy cream.
- Get 20 grams of Granulated sugar.
- Get of For garnishing.
- Prepare 2 of Persimmons (minced).
- Use 200 ml of Simple syrup.
- Use 10 ml of Lemon juice.
- Get 50 grams of Corn flakes (chopped).
- Prepare 5 of Walnuts.
Ready with the ingridients? Here are the steps on producing Light Autumn Mousse with lots of Persimmons:
- Chop 3 persimmons and stir well with 50 ml of heavy cream until it forms a paste, and combine with strained yogurt and sugar..
- Add the rest of the heavy cream into the bowl, and whip until thickened..
- Combine Steps 1 and 2, pour into individual containers and chill in the fridge..
- Combine 2 minced persimmons with lemon juice and simple syrup, and chill in the fridge..
- Garnish the chilled mousse with chopped cornflakes, minced persimmons macerated in syrup, and a walnut, and it's done..
Dark Chocolate & Persimmon Mousse … light, smooth, deep and delicious. The persimmon puree adds a pop of colour that welcomes fall with it's bright orange like nothing else. OK maybe a papaya, but then the papaya lacks the translucent jelly like beauty of this special fruit. A couple of years ago, we landed in Sydney on a cold night. Top with some fresh persimmon, then the mousse, and finish with some fresh whipped cream and more crushed gingersnaps.
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