Wednesday, December 7, 2011


Persimmons or kaki fruit at the market. No translations necessary.

Mousse de Kaki
Peel 2 ripe persimmons and cut into pieces. Make a purée with fruit and 2 tablespoons of sugar and 1 tablespoon of lemon juice.  Add 1 cup of cream and whip until mixture forms a mousse. Spoon into dessert bowls or verrines and chill 3 to 4 hours before serving. Sprinkle with cinnamon powder and/or crushed almonds.

©2011 P.B. Lecron

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