Vanilla Persimmon Mousse

Autumn should be called the orange season: all fruits and foliages are but shades of blazing reds and bright yellows, oranges and browns. Pumpkins, pomegranates, persimmons cheer up dinners with their flaming colors and delicious tastes. Persimmons are one of the commonest fruits of the season. You can find persimmon trees in many old Tuscan gardens, together with pomegranate and apple trees. Vanilla persimmons are a rarer variety and, despite their name, their flavor has nothing to do with vanilla. Their flesh is crunchy and hard like apples, unlike common persimmons that resembles peaches.

I saw vanilla persimmons at the market and wanted to give them a try: I had no idea neither how they tasted like nor how they would come out in a mousse form, but I was too curious and they were so beautiful. Well, in the end I was satisfied with the result: their savor is not particularly strong (it’s rather delicate, I dare say) but it matched pretty well with cream and Malvasia. If you’re looking for something different, they’re worth giving a try.

Ingredients

200 g vanilla persimmons
250 ml whipped cream
100 ml milk
100 g vanilla sugar
1 tbsp Malvasia wine
1 cinnamon stick

Preparation time: 40 minutes
Refrigerating time: 2-3 hours

Serves 4

Wash, peel and remove seeds from persimmons. Mash them in a food processor. Simmer milk with sugar, cinnamon and Malvasia. Strain the milk and add it to persimmons; mix well. Stir in whipped cream. Pour mousse into dessert bowls and refrigerate for 2-3 hours before serving.

I made a mousse, but you can try to make a pudding, instead. You just need to add about 10 grams (or 2 sheets) of gelatine: soak gelatine in water at room temperature till soft, squeeze it and stir it into the lukewarm milk. Then add milk to persimmons and proceed as explained above.

Mousse di Cachi Vaniglia

L’autunno dovrebbe essere chiamato la stagione arancione: foglie e frutti non sono altro che toni di rossi fiammanti e gialli accesi, di arancioni e di marroni. Zucche, melagrane e cachi rallegrano le tavole con i loro colori fiammanti e i loro sapori deliziosi. I cachi, in particolare, sono tra i più comuni frutti di questa stagione e se ne trovano in molti vecchi giardini toscani, assieme ai meli e ai melograni. I cachi vaniglia sono una varietà più rara e, nonostante il nome, il loro sapore con la vaniglia non ha niente a che fare. La loro polpa è croccanre e dura come quella delle mele, a differenza dei cachi comuni che sono morbidi e ricordano le pesche.

Ho trovato i cachi vaniglia al supermercato e mi è venuta voglia di provarli: non avevo idea di che sapore avessero né di come sarebbero venuti fuori in una mousse, ma ero troppo curiosa e loro erano bellissimi. Beh, alla fine sono soddisfatta del risultato: il sapore non è particolarmente forte (anzi, è piuttosto delicato), ma si sposa bene con la panna e la Malvasia. Se cercate qualcosa di diverso, vale la pena di provare.

Ingredienti

200 g di cachi vaniglia
250 ml di panna montata
100 ml di latte
100 g zucchero alla vaniglia
1 cucchiaio di Malvasia
1 stecca di cannella

Tempo di preparazione: 40 minuti
Tempo in frigo: 2-3 ore

Per 4 persone

Lavare e pelare i cachi; togliere i semi. Passare i cachi al passaverdura o al mixer. Far riscaldare il latte con lo zucchero, la cannella e la Malvasia. Filtrare il latte e aggiungerlo ai cachi. Aggiungere mescolando la panna montata. Versare nelle coppette e tenere in frigo per 2-3 ore prima di servire.

Io ho preparato una mousse, ma volendo si può fare un budino. Basta aggiungere circa 10 grammi (2 fogli) di colla di pesce (gelatina alimentare): tenere in ammollo la gelatina in acqua a temperatura ambiente fino a quando diventa morbida, strizzarla e scioglierla nel latte tiepido. Aggiungere il latte ai cachi e procedere come spiegato sopra.


9 comments
    • Rita said:

      Thank you! It was the first time I tried to make it! Luckily, it came out good!😉

  1. Karen said:

    I can’t believe it’s already persimmon time! Your mousse sounds wonderful…the flavor must be delicious!

    • Rita said:

      Yes, it is persimmon time, at least here in Italy. I don’t know if this vanilla variety can be found elsewhere, though. I had never seen it before!😛 I think this mousse should come out good with common persimmons, too; probably even more delicate.

  2. Katerina said:

    This cream looks so elegant and it must taste great!

    • Rita said:

      Thanks! Hope you can find some persimmons so that you can try to make it!😛

  3. kim said:

    Don’t laugh, i have never had a persimmon.. i wonder if my local grocery has ithem? They are everywhere in the blogs..
    Very beautiful post!

    • Rita said:

      I swear I’m not laughing!😀 Actually, persimmons aren’t that common. Here in Italy you can find them in many old gardens together with pomegranates and quinces; so you’d rather have them gently given by a kind neighbor (who has harvested too many and doesn’t know what to make of them..) than find them at groceries. I hope you can find them, anyway. Don’t you know anyone with a nice orchard?😛

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