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Colouring The Season Orange - Persimmon (Amarphal) Mousse & A Photography Exercise

T.
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Servings 4 serving

Ingredients
  

  • 1 1/2 cups persimmon purxe9e (about 4 Hachiya s)
  • 3 tbsps sugar (or more if you need it)
  • 1 tsp lemon zest
  • 1 tsp masala chai (optional)
  • Pinch salt of
  • 200 ml cream (25%fat)
  • persimmon mint Chopped Fuyu and to garnish

Instructions
 

  • Place the persimmon purxe9e, lemon zest, chai masala and salt in a large bowl and whisk together till blended and smooth
  • Put the cream in another bowl and beat/ whip it with the sugar until it holds stiff peaks
  • Add this to the persimmon purxe9e and fold in gently till well blended
  • Spoon the mousse (or pipe) into 4 glasses and refrigerate for a couple of hours at least, before serving
  • Just before serving, garnish with chopped Fuyu persimmon and mint and more whipped cream if you prefer
  • Serve with ginger cookies on the side