Had not had mousse for ages, craving for it and I have persimmon from my father. I have to finished of the vanilla custard as it will expire in 5 days. I am trying to make it different from my previously made.

Google: “A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Mousse is made by folding beaten egg whites or whipped cream into a cold milk and sugar base. Unlike pudding, mousse is not cooked and the addition of air to the mixture leads to a fluffier consistency and lighter texture. Mousse is typically served chilled or frozen.”

“The creaminess of the mousse comes from the incorporation of air into the mixture during the whipping process, which creates a light and fluffy texture. The whipped cream and egg whites also provide fat and protein, which give the mousse its rich and smooth mouthfeel. Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can’t be modified, Hillers advises finding a substitute recipe.”

“A mousse consists of a base (the main flavour), a binder, and a lightener. The base can be fruit puree, custard, or chocolate. The binder (which obviously holds it all together) is usually gelatin or pectin.”

I have made two types of mousse, one is all vanilla custard garnish with persimmon puree, pieces of persimmon and colourful sprinkles. The second is layered vanilla custard followed by persimmon puree, then vanilla custard with the top is persimmon puree, garnish with a dollop of vanilla custard, a piece of persimmon and some pepitas around it. Enjoy it chilled!!!

Ingredients

200 ml custard vanilla (bought)
200 ml sour cream
1 Tsp vanilla extract
150 g icing sugar
2 big size persimmon, cut into bitesize and save some for garnish
1/4 c orange juice or water

Method

Chill the mixing bowl and beaters that you will use. This gives you the greatest volume anytime you whip cream. Beat 200 ml sour cream and custard vanilla until stiff peaks form. This should take 4-5 minutes. Add in icing sugar and vanilla extract. Mix on low speed for 10-15 seconds to blend them together.

Put mixing bowl in fridge and chill for 2 hours. Keep the mousse covered so it doesn’t dry out. Wash the beaters clean, dry and chill in fridge with a metal spoon.

Meantime, put 1 1/2 persimmon bite size and orange juice in to Nutri Bullet, blitz until pureed. Place the puree in fridge. Just before serving, remove the vanilla mousse from the fridge and use a chilled beater to beat it quickly. Use the cold chilled spoon to spoon the mouse into cocktail glasses or any glasses of your choice. One cocktail glass, I fill it with the vanilla mousse and garnish some puree, persimmon pieces and sprinkles colourful sprinkles over the top and around it. The second cocktail glass, spoon some vanilla mousse, followed by persimmon puree over the top. Then vanilla mousse over the top and dollop some vanilla mousse and place a piece of persimmon on top, garnish with pepitas around it. Enjoy the chilled mousse!!!

https://helenscchin.com/2024/05/04/vanilla-custard-mousse-with-persimmon-puree

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