Modern persimmon mousse with caramelized oranges and a crumbly base - photo 1
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Modern persimmon mousse with caramelized oranges and a crumbly base

Desserts European cuisine 90 min Medium 6 wyświetleń ~24.16 PLN - (0)
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Description

A light, modern dessert that combines the sweetness of ripe persimmon with a distinct citrus note of caramelized orange and the crunchy texture of crisp cookies and toasted almonds. Aesthetically presented in rings or on a plate, it tempts with color – intensely orange mousse, shiny caramel slices, and golden pieces of praline. Inspired by the winter citrus season; perfect for elegant dinners or holiday parties. Flavor qualities: creamy sweetness of persimmon, fresh acidity of orange, rich buttery base, and crunchy nutty notes provide a contrast of textures and flavors.

Ingredients Used

Ingredients (16)

Servings:
6
  • Wheat flour 150 g
  • Butter 80 g
  • Powdered sugar 40 g
  • Egg 1 szt.
  • Persimmon - pulp 600 g
  • Granulated sugar 80 g
  • Agar-agar (powder) 3 g
  • 30% cream (chilled) 200 ml
  • Orange juice 120 ml
  • Oranges (slices for caramelizing) 300 g
  • Sliced almonds (sliced / flakes) 80 g
  • Vanilla extract 5 g
  • Sugar (for caramelizing oranges) 40 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pistachios (finely chopped) 30 g
  • Freeze-dried raspberries (powder) 10 g
💰 Szacowany koszt dania: ~24.16 PLN (4.03 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the shortcrust base. In a large bowl, sift 150 g of all-purpose flour and add 40 g of powdered sugar and a pinch of salt (about 1 g). Mix the dry ingredients with a fork to distribute them evenly. Add 80 g of cold butter cut into small cubes and rub it with your fingers or use a pastry cutter until the mixture resembles coarse crumbs (pieces of butter the size of a pea).

Ingredients: Wheat flour, Powdered sugar, Butter, Salt
Use a knife or pastry cutter, and if you don't have one, work quickly with your fingers — the butter should remain cold. Working with cold butter gives a flaky texture after baking.
2

Add 60 g of egg to the bowl with the crumble and quickly knead by hand or with a dough hook until the ingredients are combined and form a smooth dough. If the mixture is too dry, add a maximum of 5–10 g of cold water. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Ingredients: Egg, Wheat flour, Butter
Use a mixer with a dough hook if you have one. If you are kneading by hand, do not mix longer than necessary — briefly and gently, so that the dough remains crumbly.
3

Preheat the oven to 180°C (top-bottom). Roll out the chilled dough to a thickness of 3–4 mm between two sheets of baking paper. Cut out 6 circles with a diameter of about 7 cm (you can use a dessert ring). Transfer the circles to a baking sheet lined with baking paper and bake for 12–15 minutes until the edges are lightly golden. After baking, cool on a rack — the bottom should be dry and crisp.

Ingredients: Wheat flour, Egg, Butter
The best is a springform pan or ring with a diameter of 7 cm and a height of 2–3 cm. Bake until the edges are lightly browned — do not burn. After cooling, the base will be firmer and ready to use.

Persimmon puree

4

Prepare the persimmon puree: peel the ripe fruits and scoop out the flesh, place 600 g of the flesh in a blender and blend until smooth for 1–2 minutes. Pass the puree through a fine sieve using a spoon to remove the fibers; you should end up with about 550 g of smooth puree.

Ingredients: Persimmon - pulp
Use a blender or an immersion blender. Straining through a sieve will make the puree silky. If the persimmons are very sweet, you can later reduce the amount of sugar added.
5

Pour 80 g of granulated sugar and 120 ml of orange juice into a pot. Heat over medium heat and stir until the sugar dissolves. Add 3 g of agar-agar and mix well. Bring the mixture to a boil and cook for 1–2 minutes from the moment it boils (it is crucial for the agar ‒ which requires boiling ‒ to activate).

Ingredients: Granulated sugar, Orange juice, Agar-agar (powder)
Use a small pot with a thick bottom and a wooden spoon. Don't forget to bring the mixture to a boil for at least a minute — if you don't do this, the agar won't set properly.
6

Remove the pot from the heat, set aside for 30 seconds to cool slightly, and combine the hot mixture with the strained persimmon puree. Add 5 g of vanilla extract, mix vigorously, and then set aside to cool slightly (about 10 minutes) — the mixture should be warm, not hot.

Ingredients: Persimmon - pulp, Vanilla extract, Orange juice
Stir with a silicone spatula or whisk to achieve a smooth consistency. Make sure the mixture is not too hot before adding the whipped cream — this will prevent it from melting.
7

Whip 200 ml of chilled 30% cream to soft peaks: in a cold bowl, beat with a mixer on medium speed for 2–3 minutes until the cream is fluffy, but do not overbeat to butter. Gently fold 1/3 of the whipped cream into the warm puree to loosen it, then add the rest and gently fold to a uniform mousse using "bottom to top" motions.

Ingredients: 30% cream (chilled), Persimmon - pulp
Use a metal or glass bowl chilled in the fridge; wood absorbs temperature. Whip until the cream forms soft peaks — if you whip too long, it will become grainy.
8

Prepare the molds: place the baked bases of the shortcrust cookies on a flat board. Fill the rings (7 cm in diameter) with mousse cream using a piping bag or a spoon to a height of about 2 cm below the edge. Place the filled molds in the refrigerator for at least 1 hour to allow the mousse to set slightly.

Ingredients: Persimmon - pulp, 30% cream (chilled)
If you don't have a ring mold, you can serve the mousse in glasses. Chilling makes cutting and assembling easier; the mousse should be stable but still velvety.

Caramelized oranges

9

Prepare the caramelized slices: in a medium skillet, heat 40 g of sugar in a dry skillet over medium heat until it starts to melt and turns golden. Arrange thin slices of orange (300 g) in one or two rows and fry for 1.5–2 minutes on each side until the sugar forms a thin, shiny crust. Be careful not to burn it — if the sugar browns too quickly, lower the heat.

Ingredients: Oranges (slices for caramelizing), Sugar (for caramelizing oranges)
Use a non-stick pan with a diameter of 24–26 cm. Work quickly; caramel hardens once set aside. You can also drizzle the slices with a bit of lemon juice to prevent excessive sweetness.

Almond praline

10

Prepare the crunchy praline: in a small saucepan, melt 80 g of granulated sugar over medium heat until it reaches an amber color. Remove from heat, quickly stir in 80 g of almond flakes, and mix vigorously. Pour the mixture onto a sheet of baking paper, spread it thinly, and leave it to cool completely (about 15–20 minutes). Break into irregular pieces or pulse in a blender to achieve coarse crumbs.

Ingredients: Granulated sugar, Sliced almonds (sliced / flakes)
Use a heavy-bottomed saucepan and a wooden or silicone spatula. Work carefully — the caramel is very hot. If the caramel hardens too quickly, gently warm it to make spreading easier.

Assembly and decoration

11

Remove the rings with the mousses from the refrigerator. Place a few slices of caramelized orange (1–2 slices per serving) on each base and gently press down. Top with pieces of almond praline, sprinkle with finely chopped pistachios (optional) and a bit of freeze-dried raspberry powder (optional). Serve immediately — the dessert looks best fresh, with the caramel shiny and the praline pieces crunchy.

Ingredients: Oranges (slices for caramelizing), Sliced almonds (sliced / flakes), Pistachios (finely chopped), Freeze-dried raspberries (powder), Persimmon - pulp
To remove the rings, use a sharp, thin knife slid along the wall. If you are using a mold, gently warm the outer wall with your hand or a short stream of warm air (e.g., from a hairdryer) to make removal easier.

Finishing

12

If the dessert is to be creamier, just before serving, you can add a thin line of sauce made from the remaining persimmon puree (heated and strained) on the plate. Decorate with a few edible flower petals for a 'wow' effect. Serve chilled, but not icy — the best temperature is around 8–10°C.

Ingredients: Persimmon - pulp, Oranges (slices for caramelizing)
Use a small teaspoon or a squeeze bottle for precise plating. Do not leave the caramelized orange too long before serving, as it will lose its shine.

Fun Fact

💡

Kaki (persimmon) comes from East Asia and has been cultivated in China for over 2000 years. In modern cuisine, it is often paired with citrus fruits to balance its sweetness with natural acidity.

Best for

elegancka kolacja przyjęcie świąteczne romantyczna kolacja

Tips

🍽️ Serving

Serve on flat, white plates to highlight the colors. It's best to serve in small portions (about 120–140 g of finished dessert per person). Adding fresh herbs (e.g., mint leaves) will add freshness. If preparing in advance, keep the praline and caramelized slices separate and add just before serving to maintain crunchiness.

🥡 Storage

Store the prepared mousses in the refrigerator for up to 48 hours in an airtight container. Keep the caramelized slices in a single layer on parchment paper at room temperature (protect from moisture) for up to 24 hours. It is best to store the praline in a dry place for up to 5 days; it will lose its crunchiness in a humid environment. Do not freeze the mousse with cream.

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