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Persimmon and yoghurt delicate mousse


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For 4 people
250 g of ripe persimmons
the juice of 1/2 lemon
50 g white soy yogurt
2 teaspoons agar agar powder
1 tablespoon fructose
lemon zest for garnish (optional)


1) Wash the persimmons, dry them and remove the skin and any seeds; collect the pulp into a bowl, splash lemon juice and blend it.

2) Put the agar agar in a small casserole that can hold then the persimmon pulp, add 4 tablespoons of cold water and simmer over low heat, stirring until the powder dissolves. Mix in the chopped persimmon gradually and fructose, stirring so the vegetable gelatine you can mix perfectly. Remove from heat and let cool.

3) Mixe with khaki cream yogurt, suddividetela in 4 cups and then firm up in the refrigerator for about 2 hours. Just before serving, if you like, garnish with lemon peel and dried without animal products accompanied with treats.

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(Fonte SALE&PEPE 10/2005, veganizzata a cura di Vegan3000)

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