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.