Modern pumpkin mousse with roasted persimmon, chocolate crumble, and red wine sauce (variant b7340407) - photo 1
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Modern pumpkin mousse with roasted persimmon, chocolate crumble, and red wine sauce (variant b7340407)

Desserts Fusion cuisine 90 min Medium 9 wyświetleń ~38.03 PLN - (0)
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Description

A seasonal dessert combining a creamy pumpkin mousse with soft slices of roasted persimmon, crunchy chocolate crumble, and an aromatic, slightly reduced red wine sauce. Inspired by fusion cuisine, it brings together autumn and winter ingredients (pumpkin, persimmon, cinnamon, red wine) in a modern form — layers of texture (light mousse, soft fruit, crunchy crumble) and contrasting flavors (sweetness of pumpkin and persimmon, slight acidity of wine, bitterness of dark chocolate). The dish is visually appealing due to its layers and splashes of sauce, served in a low, wide glass or on a plate with artistic drizzles of sauce. Perfect for holiday dinners, tasting menus, or as an elegant dessert after a meal — it combines comforting flavors with a modern presentation.

Ingredients Used

Ingredients (17)

Servings:
4
  • White sugar 80 g
  • 30% whipping cream 200 ml
  • Ricotta (ricotta cheese) 200 g
  • Gelatin (powder) 6 g
  • Persimmon, ripe, sliced 400 g
  • Dry red wine (for the sauce) 150 ml
  • Natural cocoa powder for the crumble 30 g
  • Wheat flour 80 g
  • Cold butter, diced 60 g
  • Dark chocolate 70% (chopped into chunks) 60 g
  • Rapeseed oil (for greasing the persimmon) 15 g
  • Vanilla extract 5 g
  • butternut squash 500 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Table salt 2 g
  • ✨ Opcjonalne
  • Candied walnuts - optional 60 g
  • Honey (for serving) - optional 30 g
💰 Szacowany koszt dania: ~38.03 PLN (9.51 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pumpkin puree - preparing the pumpkin

1

Preheat the oven to 200°C (top-bottom). Peel the pumpkin, remove the seeds, and cut it into cubes about 2-3 cm. Spread the cubes evenly on a baking sheet lined with parchment paper. Drizzle with 10 g of rapeseed oil (from the total amount) and gently sprinkle with 1 teaspoon (2 g) of cinnamon and 1 g of salt. Bake for 25-30 minutes until the flesh becomes soft and starts to brown slightly — pierce with a fork; it should go in easily, without resistance.

Ingredients: butternut squash, Rapeseed oil (for greasing the persimmon), Ground cinnamon, Table salt
Use a wide baking tray and a large knife to cut the pumpkin. If the pieces are very uneven, bake for a shorter or longer time depending on their size — check for softness with a fork. Do not bake too long to avoid drying out the pumpkin.

Pumpkin puree - preparation

2

After baking, transfer the hot pieces of pumpkin to a blender or a tall bowl. Add 40 g of sugar and 5 g of vanilla extract. Blend on high speed until smooth puree (1-2 minutes), stopping to scrape down the sides. If the puree is very thick, add 1-2 tablespoons (15-30 ml) of water or a bit of cream from the batch (but do not add it all). Set aside to cool slightly (about 10 minutes).

Ingredients: butternut squash, White sugar, Vanilla extract, 30% whipping cream
Use a jug blender or an immersion blender with a tall cup. The puree should be silky smooth — if it is lumpy, blend longer and add a minimal amount of liquid.

Pumpkin puree - gelatin and combining

3

Pour 6 g of gelatin into a small bowl and cover with 30 ml of cold water. Let it sit for 5 minutes until it swells. Heat 40 ml of cream in a saucepan until it's almost boiling (it should be steaming, not boiling). Remove from heat and dissolve the swollen gelatin in the hot cream, stirring quickly until clear. Add the dissolved gelatin in a thin stream to about 300 g of cooled pumpkin puree, continuously stirring evenly with a spoon. Combine with 200 g of ricotta and the rest of the cream (make sure the cream is whipped to a soft peak beforehand — whip the cream in a clean, cold bowl for 2-3 minutes). Gently fold the whipped cream into the puree using the "bottom to top" technique to maintain fluffiness.

Ingredients: Gelatin (powder), 30% whipping cream, butternut squash, Ricotta (ricotta cheese)
Use a wooden spoon or silicone spatula to gently combine. Do not add hot gelatin directly to cold puree — everything should be at a similar, lukewarm temperature for the gelatin to dissolve evenly. If you are using agar instead of gelatin, follow the manufacturer's instructions.

Pumpkin puree - cooling

4

Transfer the mousse to four cups or glasses, filling them to 2/3 of their height. Cover with plastic wrap, pressing it against the surface of the mousse (to prevent a skin from forming), and place in the refrigerator for at least 60 minutes, until the mousse sets and is firm to the touch.

Ingredients: Ricotta (ricotta cheese), 30% whipping cream, butternut squash
Use low glasses or wide bowls to nicely present the layers. Check the consistency with your finger through the film — the mousse should be uniformly chilled and springy.

Baking persimmons

5

Preheat the oven to 200°C (if you don't remember, you can use the same setting as for the pumpkin). Cut the persimmons into slices about 1 cm thick. Arrange them on a baking sheet lined with parchment paper. Drizzle lightly with oil (remaining oil 5 g), sprinkle with a bit of cinnamon (remaining) and 10 g of sugar. Bake for 12-15 minutes until the slices soften and a light caramelization appears on the edges — a flat fork should go in easily without crushing the fruit.

Ingredients: Persimmon, ripe, sliced, Rapeseed oil (for greasing the persimmon), White sugar, Ground cinnamon
Use a kitchen brush to evenly coat with oil. If the persimmons are very soft (mashed), bake for a shorter time — watch to ensure they don't melt.

Chocolate Crumble

6

In a bowl, combine 80 g of flour, 30 g of cocoa powder, and 30 g of sugar (use the remaining sugar). Add 60 g of cold butter, cut into cubes. Rub with your fingers or use a pastry cutter until pea-sized crumbs form (about 3-4 minutes). Spread the crumble thinly on a small baking sheet and bake at 170°C for 12-15 minutes, stirring halfway through — the crumble should be dry and crispy, not burnt. Once removed, let it cool and break it into smaller pieces by hand.

Ingredients: Wheat flour, Natural cocoa powder for the crumble, White sugar, Cold butter, diced
It's best to use a stand mixer with a dough hook or a food processor; keep the butter cold to ensure the crumble is crumbly. Keep an eye on the baking — cocoa browns faster than light flour.

Red wine sauce

7

In a small saucepan over medium heat, pour in 150 ml of red wine. Add 20 g of sugar and 1 teaspoon (5 g) of vanilla extract or a few vanilla beans. Bring to a boil and cook over medium heat for 8-10 minutes, until the volume is reduced by about half and the sauce thickens slightly (it should coat the back of a spoon). Taste and season with 1 g of salt if needed. Set aside to cool — it will thicken more as it cools.

Ingredients: Dry red wine (for the sauce), White sugar, Vanilla extract, Table salt
Use a small saucepan with a thick bottom to control the reduction. Do not boil too vigorously — slow reduction gives better aroma and a silkier texture.

Assembly and decoration

8

Remove the chilled mousse from the refrigerator. On top of the mousse, arrange 3-4 slices of roasted persimmon (for each serving). Generously sprinkle with about 15 g of chocolate crumble for texture contrast. Decorate with pieces of chopped dark chocolate. Drizzle around the dessert (artistic strokes) with 15-20 g of reduced wine sauce per serving. If using candied nuts (optional), place 15 g on top. Finally, you can add 5 g of honey on each slice of persimmon just before serving (optional) and a few flakes of sea salt for contrast.

Ingredients: Persimmon, ripe, sliced, Natural cocoa powder for the crumble, Cold butter, diced, Dark chocolate 70% (chopped into chunks), Dry red wine (for the sauce), Candied walnuts - optional, Honey (for serving) - optional
Use an oval spoon to apply the sauce and a small tweezers spoon for precise placement of the crumble. Additionally, you can add walnuts for crunch and honey for shine (optional ingredients).

Serving

9

Serve the dessert well chilled, preferably within 2 hours of taking it out of the fridge, to keep the crumble crispy. When serving, use wide plates or shallow bowls to showcase the layers and splashes of sauce. You can gently dust each portion with a bit of cocoa before serving for visual effect.

Ingredients: Natural cocoa powder for the crumble, Persimmon, ripe, sliced, Dry red wine (for the sauce)
If you are preparing the dessert in advance, store the cups separately from the crumble — add the crumble just before serving to maintain its crunchiness.

Fun Fact

💡

Kaki (persimmon) are primarily grown in Asia, but in recent decades they have gained popularity in Europe as a seasonal fruit — when baked, their sweetness takes on a honeyed, almost caramel-like character, making them the perfect partner for creamy desserts.

Best for

świąteczna kolacja romantyczna kolacja z degustacją przyjęcie sezonowe (jesień/zima)

Tips

🍽️ Serving

Serve chilled, adding the crumble and any nuts just before serving to keep them crunchy. A cup of strong black coffee or a glass of light, slightly sweet vermouth pairs well with the dessert. For visual effect, use flat, wide dishes and contrasting colored elements (e.g., dark crumble on light mousse).

🥡 Storage

Store the puree in the refrigerator for up to 48 hours covered with plastic wrap, but keep the crumble separately in an airtight container at room temperature for up to 48 hours. Baked persimmons can be stored in the refrigerator for up to 24 hours and added just before serving. The wine sauce can be stored in the refrigerator for up to 3 days and gently reheated before use.

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