2025.11.23

Creamy Mousse with Japanese Kaki Persimmon (Easy & Vegan) 柿ムース

Musu

What about savoring the autumn with this easy & creamy plant-based persimmon dessert?

All you need are just 3 essential ingredients: Japanese persimmons (kaki 柿), soy milk, and a splash of lemon juice. No added sugar, and quick and easy to make. Simple yet rewarding, perfect for brightening up your cozy autumn moment.

Contents

Why You Only Need 3 Ingredients
Recipe
Creamy Mousse with Japanese Kaki Persimmon (Easy & Vegan)

Why You Only Need 3 Ingredients

Why does this persimmon mousse get thick without gelatin or agar?

Musu

MAGIC! Jokes aside, here’s how it works.

Persimmons (Kaki) contain tannins, a substance that reacts with soy proteins when mixed and chilled. A little lemon juice boosts this setting process because its acidity helps the soy proteins curdle.

These reactions together help the mixture firm up naturally, generating a smooth, mousse-like texture.

Recipe

Creamy Mousse with Japanese Kaki Persimmon (Easy & Vegan)

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Cook Time 5

Resting Time (Overnight) 8

Servings people

Equipment

1 food processor/ hand blender

Ingredients

200 g (net weight) Kaki persimmon,half-ripe
130 ml Unsweetened soy milk
5 ml Lemon juice
(optional) A pinch of salt (Recommended)
(optional) A pinch of cinnamon powder for garnishing

Instructions

Cut off the top parts of the persimmon. Don't throw them away as we use them as lids later.
With a small spoon, carefully scoop out the inside fruit. Make sure not to tear the outside skin, as we use it as a cup later.
With a food processor or hand blender, blend the scooped persimmon, soy milk, lemon juice, and optional salt until smooth.
Place the persimmon skin cups in a large deep container with a lid. Pour the mixture gently into the cups until 80% full, then put on the top lids to avoid the mousse's surface drying.
Refrigerate the mousse in the container at least 4 hours, ideally overnight.
Serve chill, optionally garnish cinnamon powder, and enjoy!