Persimmon mousse



  • 350g sugar
  • 500g flour
  • 300g butter
  • 200g sugar
  • 3 eggs
  • 160g date plum
  • 150ml cream
  • 5g gelatin
  • 250g chestnut spread
  • 200g buckwheat flour
  • 85g butter
  • 200ml milk
  • 500g fruit puree (tangerine)
  • 10g lemongrass
  • several tangerine segments
  • cinnamon
  • salt

Dough (shortbread basis):

Whip butter with sugar, add eggs and flour. Roll the dough on baking paper and bake at 170C till it

turns golden. Take 300g of the cooked shortbread and 50g butter and grind to crumbs. Add mix of nuts

to your liking. Fill the mould with the mass and it will take the shape immediately so you can remove the

mould and freeze the mass.

Date plum mousse:

Soak the gelatin in a bowl of water. Puree the date plums, mix 80ml cream with cinnamon and heat it on

the stove. Let the cream and cinnamon mixture to cool and then whip it. Add the date plums and

gelatin. Fill the shortbread form with the obtained mass and put it into the freezer.

Chestnut cream:

Whip 50ml cream and add 100g chestnut spread. Put the mass into a pastry bag.

Crumble with blackwheat flour:

Stir blackwhead flour with butter, 100g sugar and one egg, add some salt to your liking. Putt the mixture

on the silicon mat and bake till ready.

Chestnut chips:

Whip milk and 150g chestnut spread into foam and spill it on a silicon mat. Let it dry out.

Tangerine-lemongrass sauce:

Take fruit puree, 20g sugar and lemongrass and boil it till the mixture thickens and remove from the


On the plate put consequently the shortbread basis, date plum mousse, chestnut cream. Decorate with

date plum slices, tangerine segments and chestnut chips, pour with the sauce.

The dish is ready. Bon appétit!

Recipe: Uilliam Lamberti, Luigi Magni.

Tags: fruits


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