Creamy Dessert with Chocolate and Persimmon
by Editorial Staff
A beautiful and bright creamy dessert with chocolate and persimmon will surely attract the attention of guests. Delicate creamy taste, complemented by dark chocolate and persimmon sweetness, will impress everyone who tries this wonderful dessert.
Servings: 4
Ingredients
- Cream, 33% fat – 500 ml
- Persimmon – 1 pc. (300 g)
- Black chocolate – 90 g
- Powdered sugar – 2 tbsp
- Instant gelatin – 1 tbsp
- Vanillin – 1 pinch
- Fresh mint for decoration (optional) – a few leaves
Directions
- Dissolve the gelatin in 100 ml of cream and leave to swell.
- Break the chocolate into pieces, place in a deep bowl, and melt in the microwave on minimum power. It will take 2-3 minutes.
- Add vanillin and 3-4 tablespoons to the melted chocolate. tablespoons of cream, stir.
- Use a spoon or brush to draw a pattern of melted chocolate on the sides of the bowls or glasses. Pour the remaining chocolate onto the bottom of the bowls. Place the molds in the refrigerator to freeze the chocolate.
- Heat the cream, but do not boil. Add the swollen gelatin to the warm cream, mix.
- Add powdered sugar to the cream and stir until completely dissolved. Cool the cream with gelatin and icing sugar completely.
- Pour the cream into the frozen chocolate bowls. Refrigerate again for about 1 hour.
- Wash persimmon and chop coarsely.
- Place the persimmon pulp in a blender bowl and blend until puree.
- Transfer the persimmon puree to the bowls and spread it over the surface.
Enjoy your meal!
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