Persimmon yoghurt mousse

Name: Persimmon yoghurt mousse
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 sheets white gelatine; 3 Persimmon (approx. 120 g each); 500 g Whole milk yoghurt; 7-10 Tbsp Juice of 1 lemon; 1 package Vanillin sugar; 50 g Sugar; 200 g Whipped cream; 7-10 Tbsp Kaki slices and mint leaves; 7-10 Tbsp wooden sticks

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

6 sheets white gelatine
3 Persimmon (approx. 120 g each)
500 g Whole milk yoghurt
7-10 Tbsp Juice of 1 lemon
1 package Vanillin sugar
50 g Sugar
200 g Whipped cream
7-10 Tbsp Kaki slices and mint leaves
7-10 Tbsp wooden sticks

Directions

1
Soak gelatine in cold water. Peel and roughly dice the persimmon. Place in a tall cup and puree finely with a blender. Mix yoghurt, lemon juice, vanillin sugar and sugar.
2
Squeeze out the gelatine and melt at low heat. Remove from the heat and slowly stir in 3 tablespoons of yoghurt. Then stir everything into the yoghurt. Chill the yoghurt until it begins to gel.
3
In the meantime whip the cream until stiff. Fold the cream into the yoghurt in portions. Layer yoghurt mousse and kaki puree in glasses, marble a little with a wooden stick. Decorate with kaki slices and mint leaves.