Orange Mousse with Persimmon Puree

The base of the dessert is a light orange mousse. For freshness, a fresh persimmon puree is used to garnish the dessert before serving.

Details

  • Preparation Time: 135 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 2 piece Orange, fresh

  • 3 pieces Gelatin powder, unsweetened

  • 4 pieces Egg, egg yolk, fresh

  • 80 g Sugar, white

  • 2 spoons Alcohol, Coffee liqueur

  • 250 ml Sweet cream

Persimmon puree

  • 2 piece Persimmon

  • 30 g Powdered sugar

  • 0.25 teaspoons Spices, cinnamon, ground

Steps

  1. Soak the gelatin leaves in cold water. Let them sit for 10 minutes to allow the gelatin to swell. Wash the oranges thoroughly under running water and dry them completely with a kitchen towel. Finely grate the zest of one orange, then cut both fruits in half and squeeze the juice from all halves.

  2. In a water bath (see advice), whisk the egg yolks, orange zest, and sugar until frothy. Mix for about 10 minutes until a thick and frothy mixture forms. Remove the bowl with the egg yolk mixture from the heat and continue mixing until the mixture cools. Heat the orange juice in a small pot. Squeeze the gelatin leaves well and mix them into the warm orange juice. Stir until the gelatin is completely dissolved.

  3. Mix the gelatin and orange juice mixture into the cooled egg yolk mixture, then add the orange liqueur. Lightly whip the cream with an electric mixer. Gently and slowly (preferably with a hand whisk) fold it into the mixture of egg yolks, gelatin, orange juice, and liqueur. Once a uniform mixture is achieved, distribute it into clean glasses and refrigerate for a few hours to allow the mousse to cool and set.

  4. Wash the persimmons, cut them in half, and remove any seeds. Scoop out the flesh with a spoon and place it in an electric blender. Add sugar and cinnamon and blend until smooth. Take the glasses out of the refrigerator and top the orange mousse with the persimmon puree. Serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 180.38 kcal
  • Fat: 2.33 g
    • Saturated Fat: 0.82 g
  • Carbohydrates: 31.69 g
    • Sugars: 21.67 g
  • Protein: 4.8 g
  • Fiber: 0.69 g

Advice

A water bath is used for melting and dissolving delicate foods and ingredients or for frothy mixing (especially for preparing various sauces and creams). Place a heatproof bowl with the ingredients on top of another bowl with hot water and whisk the ingredients in the upper bowl until they thicken and froth. The water in the lower bowl should not boil vigorously!When grating orange zest, make sure to use only the orange-colored part, as the white part can be very bitter.Persimmon puree can also be made with an immersion blender.Instead of powdered sugar, use honey or maple (agave) syrup.