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.
We suggest you enjoy these parfait accompanied by Acquavite di Mela by Distilleria Pezzi
Silvana Segna - Locanda Alpina (Brez)
Do you want to discover the magic of Trentino winter? Enjoy
