Christmas mousse with Rennet apples and persimmons



    3 Val di Non Rennet apples
    3 tablespoons of sugar
    Juice of ½ lemon
    Water, as required
    2 persimmon fruits
    Grand Marnier liqueur, to taste
    4 scoops of Fiordilatte ice cream (plain ice cream)
    Cinnamon powder, to taste


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)



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