Persimmons Italian Mousse

By • January 22, 2013 • 0 Comments


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Author Notes: To me this is a genius recipe, the superfast-and-great-result kind of thing. It's sweet, natural and creamy. My baby daughter and my husband love it.
And if you serve it in some beautiful glasses you'll have a sophisticated dessert in less than 5 minutes...
momi

Serves 4

  • 4 fuyus persimmons
  • 1/2 clementine
  • 2 tablespoons sugar
  • 8 tablespoons grated dark chocolate
  1. Peel the persimmons and put them into a boul with the sugar.
  2. Squeeze the 1/2 clementine and add the juice to the persimmons.
  3. Mix with a minipimer until creamy and foamy.
  4. Pour in your favorite glasses and decorate with grated chocolate.

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