A Fall Dessert Persimmon Tiramisu Mousse

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   ["Soften the gelatin in water, and dissolve it with a hot water bath (or use the microwave).", "Add half the sugar to the heavy cream and whip until soft peaks form.", "Put the persimmons and mascarpone in a food processor with the remaining sugar, and blend.", "When it's smooth, add the dissolved gelatin and blend again immediately.", "Combine the mixtures from step 2 and step 4 and pour into the molds.", "Chill until set.", "I recommend spooning on some ""A Bit Mature Rum Flavored Persimmmon Puree""as shown in the top photo.", "Note: Mousse cake I combined a cocoa flavored sponge, tiramisu cream, and chocolate shavings - it was delicious.", "I made it in a silicone mold."]

* Per serving · 4 servings · Values may vary.

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