Mousse in saffron syrup

Description

The recipe won't take much time. Prepare the gelatin. Puree the persimmon and strain the liquid. Add lemon juice and 2 tablespoons of water to the dissolved gelatin, then add sugar. Gradually mix in the whipped cream and fruit puree. Pour the mixture into a mold (a heart shape works well) and refrigerate for at least 4 hours. If it hasn't set, you can place it in the freezer until completely thickened. Remove the set mousse from the mold and drizzle with syrup. Decorate the top with pieces of persimmon and strawberries or other red fruits. Serve chilled.

Instructions