Persimmon mousse

jocondo biscuit

1. For one pan ( 600 x 400)
2. Warm almond powder, powder sugar, cake flour, egg mixture and whisk
3. Make Meringue with egg white + sugar
4. Fold 1/3 of meringue into the 1) and add the melted butter.
5. Fold the rest of the meringue
6. Bake at 200 degree for 10 min

Persimmon cream

1. For 10 pieces, 60 x45 mm
2. Warm persimmon puree, coloring( Gardenia Yellow), Trhalos till 50 degree.
3. Add the soaked gelatin
4. Add the whipped Everwhip AS+ kirsch

Persimmon glaze

1. Pre-blend sugar + Pectin
2. Add 50 degree Puree and keep stirring till 85 degree

Assemble

1. Pour the half of Mousse
2. Place Biscuit Jocondo
3. Pour the rest of Mousse
4. Place another Biscuit Jocondo and freeze.
5. Release from the frame and turn around and cover by glaze