Foods and Wines


foto tulipa



For the shell:

100 grs. flour   ¾ cup

100 grs. butter  ½ cup

200 grs. sugar,  ½ cup

2 egg whites


For the mousse:

¼ Litre  whipping cream,  1 cup

2 kakis “Persimon”

100 grs. icing sugar    1 cup


  • To make the Shell, beat egg whites until foamy, add softened butter, sugar and finally the flour, mix well.
  • Pour small portions of the shell mix on a cookie sheet and spread with a spoon to form a thin layer (makes 8 shells).
  • Bake at moderate temperature (350º) until golden. While warm, place on an upside down glass or cup, let them cool completely before removing.
  • To make the mousse, puree the kakis “Persimon”.  Whipp cream with sicing sugar until stiff. Add pureed kaki
  • Fill the cups with the mixture.



  • Place few caramelized “Persimon” balls and raspberries over the mousse and a chocolate tile (or leaf or wafer).

Before serving you can also pour thin honey “threads” and a sprinkle of icing sugar across the plate and decorate with mint leaves.


Comments are closed.

Powered by WordPress. Designed by Woo Themes

You must be 19 years old to visit this site / Vous devez avoir 19 ans ou plus pour consulter ce site

Please verify your age / Merci de confirmer votre âge