Today we want to offer you a truly tasty and easy idea to make to take advantage of the properties of the persimmons and at the same time, start thinking about a breakfast with a typically autumn flavor and color. Yes, because the heat ceased, with the first fresh you feel the desire for something different from yogurt, fresh fruit or centrifuged. And then, in order not to give in to the usual habit of the only cup of coffee or hot tea, with the classic bread and jam, we offer you this catchi mousse.
Ingredients
Detailed procedure
Step 1 – Preparation of the Cachi:
Private the cati of the skin using a well -sharp knife. To facilitate the operation, choose a very ripe fruit, with a soft and gelatinous consistency: in this way the pulp will be sweeter and creamier. If the Cachi is not yet perfectly mature, let it rest a few days in a dry place and room temperature.
Step 2 – Mousse creation:
Transfer the Cachi pulp to a mixer or blender, add a pinch of biological vanilla powder and blend until a smooth and homogeneous consistency is obtained. Vanilla will enhance the natural sweetness of the fruit without covering its characteristic flavor. If you prefer an even more fine consistency, you can pass the mixture through a fine mesh sieve.
Step 3 – Addition of chocolate:
Coarsely chop half of the dark chocolate with a knife, creating flakes of irregular dimensions that will give a pleasant crunchiness to the mousse. Gently incorporate the chocolate flakes to the catchi mixture, mixing with movements from the bottom upwards so as not to disassemble the creaminess of the mousse.
Step 4 – Presentation:
Distribute the mousse in two transparent cups or bowls, leveling the surface with the back of a teaspoon. Chop the remaining chocolate and use it to decorate the surface of the mousse. Alternatively, you can create chocolate curls using a potato peeler on a chocolate tablet at room temperature.
Good breakfast and good day!
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