Persimon® kaki mousse-filled caramel tulips

For the tulips:

  • 100 g flour
  • 100 g butter
  • 200 g sugar
  • 2 egg whites

For the mousse:

  • ¼ litre cream
  • 2 Persimon® kakis
  • 100 g icing sugar


To make the tulip-shaped cups, beat the 2 egg whites without whipping and add the butter, in a soft paste, then the sugar and finally the flour, and mix well.

On a baking dish, place small portions of this cream and spread it out with a spoon to get a thin layer.

Make 8 of these tulip bases.

Bake in a medium oven until coloured.

Before they cool down, mould large tulip-shaped cups using an upside-down glass.

Make the mousse by crushing the “Persimon®” kakis, mixing them with previously whipped cream using 100 g of sugar.

Fill the tulips with this mixture.

On top of the mousse, place small balls of caramelised “Persimon®” kakis and raspberries, accompanied by a chocolate tile. Decorate with threads of honey, icing sugar and a few mint leaves before serving.