Light Autumn Mousse with lots of Persimmons

1. 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. 2

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

3. 3

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

4. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.