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 Distilleria Pezzi

Recipe created and made by

Do you want to discover the magic of Trentino winter? Enjoy