Delicious Persimmon Mousse

Peel off the skin of the persimmon with a pointed kitchen knife. Cut fruit in half, cut out seeds if necessary. Make into puree later. Rinse lemon with lukewarm water, finely grate peel, squeeze out juice. Add to persimmon puree with vanilla sugar. Cover and leave to cool. Finely chop the pistachios.

Stir the mascarpone until smooth. Mix into the persimmon puree. Just before serving, whip the egg whites until stiff. Sift in the sugar and continue beating until the mixture is firm and glossy. Whip the cream until stiff. Fold the snow loosely into it. Now mix in the persimmon puree just briefly.

Pour persimmon mousse into chilled glasses and sprinkle with pistachios. Serve immediately on the table.

Serve with fine butter cookies or amaretti.

Kitchen Practice:

Instead of juice of a lemon, use lemon flavoring or possibly lemon liqueur. Replace mascarpone with cream quark or possibly sour half cream.

Close relatives are the confusingly similar Sharon fruits, which have evolved from the original persimmon. These contain no or very little tannic acid and have no seeds.

They have a wonderful aroma when they are still firm. Or enjoy a Sharon fresh from the hand, just like an apple.

Pistachios are the fruit kernels of the pistachio tree, which is cultivated mainly in Mediterranean countries. The triangular, light green kernels taste sweet like almonds. They can be consumed raw or roasted and salted.

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