Persimmon Mousse with Cardamom Crumble

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 tsp 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 and the cardamom powder. 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.

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