Persimmon and raspberry mousse

Persimmon and raspberry mousse

By
From
So French So Sweet
Serves
4

Each year I can’t wait for the persimmon season. This delicate dinner-party dessert is sure to impress your guests. You will need four 10 cm PVC rings that are about 4 cm high, available from plumbing-supply stores.

Ingredients

Quantity Ingredient
2 gelatine leaves
juice of 1 lemon
juice of 1/2 an orange
350g raspberries
1/2 vanilla pod, split lengthwise
100g caster sugar
2 egg whites
pinch cream of tartar
120ml cream, whipped until firm
4 persimmons, peeled and cut into 1 cm cubes
icing sugar, for dusting

Method

  1. Place the gelatine leaves in a large bowl, cover with cold water and set aside for about 15 minutes.
  2. Place the lemon juice, orange juice, 150 g of the raspberries and the vanilla pod in a small saucepan. Bring to the boil and cook for 5 minutes, then strain into a bowl.
  3. Squeeze out any water from the gelatine leaves. Mix the gelatine into the raspberry mixture, then set aside to cool.
  4. Combine the sugar and 1½ tablespoons water in a saucepan and bring to a simmer. When the syrup reaches almost 120°C on a sugar thermometer, use electric beaters to beat the egg whites and cream of tartar until stiff peaks form. Slowly pour the hot syrup onto the beaten egg whites and continue beating for about 8 minutes or until the mixture is almost cold. Using a large spoon, carefully fold in the cold raspberry mixture, then the whipped cream.
  5. Place four 10 cm PVC rings that are about 4 cm high on four serving plates. Spoon the cubed persimmons into the rings and top with the raspberry mousse. Gently smooth the top, then refrigerate for at least 2 hours to set.
  6. Carefully run a blade around the inside of each ring. Top the mousse with the remaining raspberries and dust with icing sugar. Carefully lift off the rings and serve immediately.
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