Persimmon (or Cachi in Italian) is one of the most beautiful autumn fruit, and almost everybody in Italy has a persimmon tree in the backyard.
This is the time of the year when persimmons are harvested and let ripen in a basket together with apples.
To feel the autumn atmosphere, this week we made an easy persimmon mousse using simple ingredients, but giving our recipe a pinch of diversity by using cardamom powder. Persimmon and cardamom are surprisingly a perfect match!
INGREDIENTS for 6 servings:
For the mousse
270 g persimmon pulp (from ripe persimmons)
100 g whipping cream
1 ss icing sugar
For the crumble topping
1 ts cardamom powder
100 g flour
50 g salted butter, chilled
80 g demerara sugar
Preheat the oven to 180 ºC.
To 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 demerara sugar. Scatter the crumble in a baking tray and bake until it is lightly browned, about 20 min. Let the crumble cool.
In the meantime, 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.
Pour the persimmon mousse into bowls and top with the cardamom crumble and eventually a quenelles of whipped cream.