- persimmon - 500 Grams
- Whipped Cream - 300 Grams
- Sugar - 150 Grams
- gelatin - 10 grams
- White wine - 50 milliliters (for syrup)
- Honey - 50 Grams (for syrup)
- Lemon - 1 piece
- Saffron ground - 0.5 teaspoons (for syrup)
Prepare the gelatin. Wipe the persimmons, strain the liquid. Pour into the dissolved gelatin lemon juice and 2 tablespoons of water, add sugar. Slowly stir whipped cream and fruit mass. Pour the resulting mixture into a mold (do not look bad in the form of a heart) and put in the refrigerator for at least 4 hours. If you do not get it, you can shove it into the frost until it thickens. Wipe the persimmons, strain the liquid. Pour into the dissolved gelatin lemon juice and 2 tablespoons of water, add sugar. Slowly stir whipped cream and fruit mass. Peel the mousse out of the mold and pour in syrup. On top decorate with pieces of persimmons and strawberries or other fruits of red color. Bon Appetit..
Servings: 2