Are you looking for recipe inspiration? Light Autumn Mousse with lots of Persimmons special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Light Autumn Mousse with lots of Persimmons What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Light Autumn Mousse with lots of Persimmons, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Light Autumn Mousse with lots of Persimmons delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Light Autumn Mousse with lots of Persimmons is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Light Autumn Mousse with lots of Persimmons yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Light Autumn Mousse with lots of Persimmons using 10 ingredient type and 5 manufacturing steps. Here's how to make the dish.

We have a persimmon tree at our house and it bears a lot of fruit every year. I composed this persimmon mousse recipe to consume them. Savor the two textures of persimmons; in the mousse and minced on top. It is garnished with chopped cornflakes redolent of the fall season. The crunchy cornflakes adds a touch to the dessert. Recipe by Bajiru danshi

Ingredients and spices that need to be prepared to make Light Autumn Mousse with lots of Persimmons:

1. 3 Persimmons
2. 150 grams Yogurt (unsweetened and strained)
3. 200 ml Heavy cream
4. 20 grams Granulated sugar
5. For garnishing
6. 2 Persimmons (minced)
7. 200 ml Simple syrup
8. 10 ml Lemon juice
9. 50 grams Corn flakes (chopped)
10. 5 Walnuts

Steps to make a Light Autumn Mousse with lots of Persimmons

1

Chop 3 persimmons and stir well with 50 ml of heavy cream until it forms a paste, and combine with strained yogurt and sugar.

2

Add the rest of the heavy cream into the bowl, and whip until thickened.

3

Combine Steps 1 and 2, pour into individual containers and chill in the fridge.

4

Combine 2 minced persimmons with lemon juice and simple syrup, and chill in the fridge.

5

Garnish the chilled mousse with chopped cornflakes, minced persimmons macerated in syrup, and a walnut, and it's done.