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| Persimmon
Mousse |
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Ingredients: |
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300gm (9.6oz) persimmon pulp
120gm (3.86oz) sugar
55gm (1.77oz) lemmon juice
250gm (8oz) whipped cream
10gr (0.32oz) unflavored gelatine
275gm (8.84oz) water |
Directions:
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1.
Prepare gelatine in 3.21oz of cold water and heat
it.
2. Blend it with all the other ingredients, after
gelatine cools.
3. Grease a tray with oil and sprinkle some sugar.
4. Refrigerate.
5. Remove from tray and garnish with persimmon slices.
6. It can be served in individual cups. |
Makes:
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1 mousse
of about 1kg (2.2lb) |
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Sao
Paulo State Persimmon Growers Association A.P.P.C Import Export
Ltd.
Address: Av. Miguel Petrere, 701 - Sala C - (Zip Code) 18185-000
- Pilar do Sul - SP Brazil
Phone: 55-15-3278-3589 appckaki@appckaki.com |
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