Very simple recipe to make. The persimmon is a Mediterranean fruit shaped like a tomato, and its nutritional benefits encourage discovering its original flavor. Often overlooked, the persimmon is the ideal exotic touch for your autumn menus. Originating from Japan, this fruit is packed with vitamins.
In a bowl, mix the mascarpone with the yogurt and 3 tablespoons of sugar. Beat the egg whites until stiff peaks form with the remaining sugar, then fold in the mascarpone/yogurt mixture and combine well. Add more sugar if needed. Scoop out the pulp from the persimmons, avoiding scraping the skin as much as possible. Mix the pulp in a shallow dish with the vanilla powder.
Place 3 to 4 tablespoons of persimmon pulp at the bottom of each glass and spread the mascarpone cream mixture over it. Let the mousses chill in the refrigerator for a few hours before enjoying.
To finish, a delight and especially very easy to make and remake.
0 servings
4
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