White Chocolate Mousse with Persimmon Sauce

Crumble the chocolate and place in a frying pan with the cream. Let it slowly melt on a low fire (!).

Put the egg yolks, cognac and sugar in a suitable bowl and beat over a hot water bath until light and creamy. Remove from the water bath and continue beating until the mixture has cooled down.

Soak the gelatin in sufficient cold water. When it has collapsed, squeeze it out and let it melt in the warm chocolate. Stir this into the egg cream, then set aside to cool until the cream begins to gel along the edge.

Whip the cream until stiff and fold into the creme. Leave the mousse to cool for at least three hours.

Cut persimmons in half and scoop out the pulp with a spoon. Add lime juice and powdered sugar, blend in a blender jar or with a hand blender and spread through a sieve.

To serve, spoon a small amount of fruit sauce onto plates and top with mousse. Top with liquid cream, if desired.

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