Persimmon Mousse With Cardamom Crumble

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   ["Preheat the oven to 180 u00b0C.

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   To make the crumble, put the flour and butter in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar. Scatter the crumble in a baking tray and bake until it is lightly browned, about 20 min. Let the crumble cool.", "blend the persimmon pulp for 20 sec or until resembles a mousse-like texture. Whip the whipping cream with the icing sugar. Add it to the persimmon mousse, mixing gently.

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   Pour the persimmon mousse into bowls and top with the cardamom crumble and eventually a quenelles of whipped cream."]

* Per serving · 4 servings · Values may vary.

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