What can I say about this recipe? I have quite a few over-ripe persimmons that need eating. Other than making muffins, or sweet breads, I wasn’t sure how else to use them. Then I had an idea, well two, actually. This is one of them. The other will be posted soon.
Don’t let the colour put you off. No, it is not a bright, shiny orange. Or a pale, pastel colour. Rather, since it is autumn, this mousse is a rich rusty colour, and topped with grated dark chocolate, it finishes it off perfectly.
Okay, so this recipe didn’t quite turn out as I had planned. I got all my ingredients together, and then remembered that my blender is broken. Like in bust. Kaput.
Sad, but true.
So, I had to make another plan, quickly. I winged it, and although this mousse is really good, I would strongly suggest that you use a blender to make it.
Persimmon Mousse (Gluten free, Egg free)
- 1 cup of ripe persimmons (peeled and cut up)
- 1 teaspoon of dark brown sugar
- 1/2 teaspoon of vanilla essence (or you could use other)
- 3 small black-ripe bananas (about 150ml) Use one if you don’t want a strong nana taste
- Cream or yoghurt for topping
- Wash, peel and chop up persimmons (or if yours are over ripe like mine were, they will already be mushy)
- Peel bananas and cut up
- Place into a medium sized bowl
- Use a whisk (blender!) to mix
- Pour in vanilla essence and sugar and continue to mix until smooth
- Place in a refrigerator for about an hour
- Remove, pour over yoghurt or cream and decorate (I used plain yoghurt)
Note: I have a confession to make. I wasn’t getting the desired texture with a whisk, so I got out my hand mixer, and whizzed it on high for about two minutes, until the fruit was a nice smooth, thick texture. This still didn’t work as well as I know a blender would, since the persimmon will still be a little chunky. If you like it that way, great. I personally didn’t.