Orange Mousse with Persimmon Coulis

Ingredients for the Orange Mousse

• 4 large oranges, juiced and zested
• 1 cup heavy cream
• 4 egg yolks
• 1/2 cup granulated sugar
• 2 tsp gelatin powder
• 1 tbsp cold water

Ingredients for the Persimmon Coulis

• 2 ripe persimmons, peeled and seeded
• 1/4 cup honey
• 1/4 cup water
• 1 tsp vanilla extract

Instructions for the Orange Mousse

1. In a medium saucepan, whisk together the egg yolks and sugar until pale and frothy.
2. Add the orange juice and zest to the egg mixture and whisk until fully incorporated.
3. In a small bowl, sprinkle the gelatin powder over the cold water and let sit for 5 minutes to soften.
4. Heat the egg and orange mixture over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Do not boil.
5. Remove the pan from heat and stir in the softened gelatin until it is fully dissolved.
6. Allow the mixture to cool to room temperature.
7. In a large bowl, whip the heavy cream until stiff peaks form.
8. Gently fold the cooled orange mixture into the whipped cream until fully combined.
9. Pour the orange mousse mixture into serving dishes and refrigerate for at least 2 hours before serving.

Instructions for the Persimmon Coulis

1. In a blender, combine the peeled and seeded persimmons, honey, water and vanilla extract.
2. Puree the mixture until smooth.
3. Strain the persimmon mixture through a fine mesh strainer to remove any fibrous bits.
4. Chill the coulis in the refrigerator until ready to serve.

To Serve

1. Drizzle the persimmon coulis over the chilled orange mousse.
2. Garnish with fresh mint and orange zest if desired.

Verdict

The combination of tangy orange mousse and sweet persimmon coulis is the perfect ending to any meal. The velvety-smooth texture of the mousse contrasts with the chunky, fruity puree of the coulis. This dessert is light, refreshing and sure to impress any dinner guests.