Mascarpone mousse with kaki center
For the center: 1 ripe kaki
Peel the persimmon and
blend it with a stick blender to make a pulp. Pour the persimmon puree into
small silicone molds and freeze.
Mascarpone mousse:
- 1 vanilla bean
- 50 g sugar
- 3 g gellatine
- 3 egg yolk
- 100 g maskarpone
- 50 g sweet cream
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Whip the sweet cream and
mix it with the mascarpone and the vanilla extract. Soak the gelatine in cold
water. Whisk the sugar and egg yolk on a steamer. Melt
the gelatine in the warm custard and mix with the prepared mascarpone mixture.
Spread the custard into glasses, push the frosted khaki into the
centre of the glass and put into the refrigerator to cool. Serve in glasses.