Persimmon Mousse
Serves 6
This simple yet pretty recipe makes a lovely holiday dessert. It's light and not too sweet, the perfect antidote to the season's preponderance of rich and heavy indulgencs. It can be made a day or two in advance of serving.
2 cups persimmon purée
3 tablespoons sugar
Grated zest of 1 lemon
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1-1/2 teaspoons unflavored gelatin
1/2 cup heavy (whipping) cream, chilled, plus 1/3 cup for garnish
2 ripe Hachiya or Fuyu persimmons, peeled, seeded and
cut into small dice, as garnish
In a large bowl, combine the persimmon purée, sugar, lemon zest, lemon juice, and salt.
Place 1 tablespoon of water in a small heatproof cup and sprinkle the gelatin over the water. Let stand one minute to soften the gelatin.
Place the cup with the gelatin in a pan of gently simmering water and stir until the gelatin is melted. This step can also be done in a microwave. Add the gelatin to the persimmon mixture and stir to blend.
In a clean bowl, beat the 1/2 cup of heavy cream until it holds stiff peaks. Fold the whipped cream into the persimmon mousse. Spoon the mousse into six martini or wine glasses and refrigerate, uncovered, until the mousse is set and cold, at least 6 hours. If you intend to chill the mousse overnight, cover each glass with plastic wrap once the desserts have set.
Just before serving, whip the remaining 1/3 cup heavy cream until it holds stiff peaks. Garnish each dessert with a dollop of whipped cream and a sprinkling of diced persimmon.
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