Persimmon Rum Mousse with Crème Fraîche and Caramel Sauce

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Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

Every year, the gusty fall winds blow away the leaves on the persimmon tree outside my mother-in-law’s office, leaving the plump orange-red fruit hanging like ornaments. It is a curious sight but at the same time reassuring. I know winter has not completely descended as long as there are still fresh persimmons to pick. | For baking, I prefer the acorn-shaped Hachiya persimmons. They are extremely astringent when unripe but if allowed to soften, become sweet and make a wonderful puree. Do no