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–+ servings

Creamy Mousse with Japanese Kaki Persimmon (Easy & Vegan)

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Cook Time 5 minutes
Resting Time (Overnight) 8 hours
Servings 2 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!
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