for 4 person

Ripple

1	persimmon, cut into pieces
2 tsp	lemon juice
1 ½ tbsp	preserving sugar (Coop)

Chestnut mousse

220 g	frozen chestnut puree, defrosted
2 ½ dl	full cream, whipped until stiff

How it's done

Ripple

Place the persimmon jam and lemon juice in a pan, cover and simmer for approx. 5 mins. until soft, puree and pass through a sieve. Add the preserving sugar, bring to the boil, cook on a rolling boil for approx. 2 mins., leave to cool.

Chestnut mousse

Beat the chestnut puree and half of the whipped cream with a whisk until smooth. Carefully fold in the remainder of the whipped cream.

Ripple effect

Carefully fold the persimmon mixture into the chestnut mixture using a fork to create a ripple effect, cover and chill for approx. 2 hrs.

Show complete recipe