Persimmon Mousse
by Editorial Staff
Delicious persimmon mousse you can make in minutes!
Ingredients
- Persimmon – 700 g
- Protein – 5 pcs.
- Gelatin – 1.5 tbsp
- Sugar – 3/4 cup
- Citric acid – on the tip of a knife
How to make persimmon mousse:
Directions
- Pour gelatin with warm water. At 1.5 tablespoon. tablespoons of gelatin will be enough 1.5 tbsp of water.
- Cut the peel from the persimmon. Place the pulp in a bowl and grind it with a blender.
- Add sugar and citric acid to the persimmon puree, and beat in the chicken proteins there.
- Beat the mixture for 5 minutes.
- Put the gelatin in a ladle. Add a couple more tbsp of water. Heat the gelatin to dissolve completely.
- Pour the gelatin into the egg mixture.
- When the mass becomes lighter, spread it over the bowls and refrigerate.
- Serve the finished persimmon mousse immediately after it hardens.
Enjoy your meal!
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