Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate mousse
Persimmon cream
Utensils
For 6 glasses, each approx. 200 ml
How it's done
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Chocolate mousse
Place the chocolate in a thin-walled bowl and set it over a barely simmering water bath, making sure the bowl does not touch the water. Melt the chocolate, stir until smooth, then let it cool slightly.
Beat the egg yolks and sugar with the whisk attachments of a hand mixer for about 5 minutes until the mixture becomes light and foamy. Add the egg mixture to the chocolate and mix well. Gently fold in the whipped cream using a whisk. Beat the egg whites with the salt until stiff, add the sugar and continue beating briefly. Carefully fold the egg whites into the chocolate mixture in batches. Cover and chill.
Persimmon cream
Peel the persimmon, purée it with icing sugar and lemon juice. Layer the persimmon purée, chocolate mixture, whipped cream and almonds alternately into glasses. Cover and refrigerate for approx. 3 hours until set.
| Prepare: | Prepare the mousse up to ½ day in advance, cover and store in the refrigerator. |
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