Strada della Mela
Christmas mousse with Rennet apples and persimmons
Desserts
Ingredienti
2 mele
cioccolata fondente 75%
3 cucchiai di zucchero
50cl sciroppo al sambuco
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 Distilleria Pezzi
Recipe created and made by
Silvana Segna - Locanda Alpina (Brez)
Do you want to discover the magic of Trentino winter? Enjoy