Persimmon autumn symphony - Portorož

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

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.

Kaki jelly

You will need:

1 ripe kaki
4 g gellatine

Peel the gooseberries and puree them with a stick blender. Soak the gelatine in cold water. Heat the puree slightly and dissolve the gelatine in it. Divide into moulds and leave to gel.

Kaki sorbet

You will need:

5 ripe kaki
100 g water
Juice of 1 lemon
40 g sugar
4 g stabiliser
Pinch of cardamom

Peel the kakis and blend them with a stick blender. Add the lemon juice and cardamom to the puree. Mix the water, sugar and stabiliser with a whisk and bring to the boil. Add the hot mixture to the puree and freeze.

Kaki smoothie

You will need: 50 g kaki puree

For decoration:

Edible flowers
Fresh mint
Chocolate

Put the sliced kaki with the skin in a bowl and blend with a stick blender until smooth. Then carefully shake the puree into a glass and garnish as desired.