Put the couscous in a saucepan with the juice and cook until the couscous has completely absorbed the liquid. Meanwhile, puree a persimmon and mix it with the quark, yoghurt or milk. Cut the second persimmon into pieces.
Put the couscous in bowls and smooth the surface. Then distribute the kaki pieces on top. Finally put the puree on top. Garnish with raisins. Then it is best to let it steep in the refrigerator until morning.
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