Christmas mousse with Rennet apples and persimmons

Procedure

Peel and de-core the apples and cut them up into small pieces. Cook them for about 10 minutes in a pan along with the sugar, lemon juice and just a little water.

Mince them with an immersion mixer and if necessary pass them through a sieve. Blend the persimmon flesh with the Grand Marnier, to taste.

Distribute the apple mousse into four glasses, then cover with a layer of persimmon.

Finally top with the ice cream and a dusting of cinnamon, to taste.

Our advice...

We suggest you enjoy these parfait accompanied by Acquavite di Mela by Locanda Alpina (Brez)