Yogurt Mousse with Persimmon Puree

Three colors, three layers, and three exceptional flavors. The bottom layer is made of pomegranate seeds, the middle layer is yogurt mousse, and the top layer is persimmon puree. A heavenly dessert that you can enjoy completely guilt-free!

Details

  • Preparation Time: 135 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Pomegranate

Persimmon puree

  • 2 piece Persimmon

  • 40 ml Alcohol, Rum

  • 40 g Powdered sugar

  • 0.25 teaspoons Spices, cinnamon, ground

Yogurt mousse

  • 4 pieces Gelatin powder, unsweetened

  • 350 g Yogurt, plain, from whole milk

  • pieces Juice, lemon

  • 60 g Powdered sugar

  • 150 ml Sweet cream

Steps

  1. Soak the gelatin leaves in cold water. Let them sit for 10 minutes to allow the gelatin to swell. Meanwhile, mix the yogurt with powdered sugar and lemon zest.

  2. Drain the soaked gelatin and slowly melt it in a small cup over low heat. Be careful not to let the gelatin boil while heating. Once the gelatin has melted, remove the cup from the heat. Mix two to three tablespoons of yogurt into the gelatin. Then pour the mixture into the bowl with the remaining yogurt and mix everything well. Whip the sweet cream until stiff. Gently and slowly fold it into the yogurt.

  3. With a sharp knife, cut off the flower stem of the pomegranate. Place the fruit upright (with the cut side facing up), then make evenly spaced cuts through the skin downward. Fold back the skin sections and push the seeds into a bowl with your fingers, removing any bitter membranes.

  4. Distribute the pomegranate seeds into the glasses (save some seeds for decoration). Spoon the yogurt mousse over the seeds (be careful not to fill the glasses to the top, as we will add the persimmon puree at the end). Refrigerate the glasses for two to three hours to allow the yogurt mousse to set.

  5. Wash the persimmons, cut them in half, and remove any seeds. Scoop out the flesh with a spoon and place it in a food processor. Add sugar, rum, and cinnamon, then blend everything into a smooth puree. Take the glasses out of the refrigerator and spoon the persimmon puree over the yogurt mousse. Decorate the prepared dessert with the reserved pomegranate seeds and serve.

Nutrition Information (Per 100g)

  • Calories: 131.85 kcal
  • Fat: 1.29 g
    • Saturated Fat: 0.82 g
  • Carbohydrates: 24.21 g
    • Sugars: 15.28 g
  • Protein: 5.29 g
  • Fiber: 0.71 g

Advice

Persimmon puree can also be prepared with an immersion blender. Instead of powdered sugar, you can use honey or maple (agave) syrup.