Apple and persimmon mousse


300 g of persimmons
200 g of apples
40 g of malted barley
100 g of almond drink
10 g of agar-agar
mixed nuts, to taste

Made with


In a pan, combine the almond drink, agar-agar and malted barley. Simmer for 3 minutes, then let it cool.

Peel the apples and blend them, then add the persimmons and the almond drink and keep blending until you obtain a uniform mixture.

Pour your mousse into serving cups and place them in the refrigerator to cool and solidify. Garnish with mixed nuts before serving.