I don't have it handy - but the secrets are 1) Don't use cream 2) When you are done, use a hypodermic needle to inject brandy into the mousse as it is starting to set.
Ayup. I've seen it as a cooking hint, because I used to make these really good persimmon cookies. Haven't used it as an eating hint, though. (IMO, a perfect Hachiya persimmon is sink-fruit, same as a perfect peach is. -g-)
Recently I've come to like the other kind as well, just to eat out of hand like an apple.
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1) Don't use cream
2) When you are done, use a hypodermic needle to inject brandy into the mousse as it is starting to set.
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1 lb chocolate
1/2 cup coffee
3 eggs
1 large shot brandy
is all
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which kind of persimmon?
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Did you know you can ripen them overnight by freezing solid and then thawing?
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Recently I've come to like the other kind as well, just to eat out of hand like an apple.
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