Persimmon yoghurt mousse

Name: Persimmon yoghurt mousse
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 sheets white gelatine; 500 g Whole milk yoghurt; 7-10 Tbsp Juice of 1 lemon; 3 TABLESPOONS Sugar; 1 package Vanillin sugar; 2 ripe soft persimmons (about 180 g each); 200 g Whipped cream; 7-10 Tbsp possibly columns of 1/2 fixed; 7-10 Tbsp persimmon and mint

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 sheets white gelatine
500 g Whole milk yoghurt
7-10 Tbsp Juice of 1 lemon
3 TABLESPOONS Sugar
1 package Vanillin sugar
2 ripe soft persimmons (about 180 g each)
200 g Whipped cream
7-10 Tbsp possibly columns of 1/2 fixed
7-10 Tbsp persimmon and mint

Directions

1
Soak gelatine in cold water for about 5 minutes
2
Mix yoghurt, lemon juice, sugar and vanillin sugar. Squeeze out the gelatine and dissolve carefully at low heat. Stir 3 tbsp. yoghurt into the gelatine, then stir everything into the rest of the yoghurt. Chill for 10-15 minutes until the yoghurt begins to gel
3
Halve the soft persimmons, spoon out the flesh and mash briefly if necessary
4
Whip the cream until stiff and fold into the yoghurt. Layer yoghurt mousse and kaki puree in 4 glasses. If necessary, pull through spirally with a wooden skewer. Chill for about 1 hour. Decorate with kaki slices and mint