Persimmon Mousse Cake 富有柿慕斯蛋糕

November is a birthday month. Many of my friends have their birthday in this month. My birthday is also in November too! I made this cake to combine celebration of their birthdays - Ben and Joe. Wish them all the best and have a wonderful birthday celebration. 

I did this cake before. I did it in mousse, pudding and cake forms. And here is the recipe from my previous Persimmon Mousse Recipe.

Ingredients: (8" square pan)

3 persimmon (Large)

1 1/2 cup whipping cream (whipped)

3 egg yolks

9 tbsp sugar

1 cup milk

1 1/2 tbsp of gelatine

5 tbsp water

Directions:

Prepare cake base from any of your favorite recipe or from Cake mix. Then prepare the persimmon mousse cake portion here:

1. Peel and seed persimmon. Finely chop the flesh. Puree in a blender
2. Pour gelatine in water and heat over a hot water bath. Stir until they dissolve completely 
3. Whisk egg yolk and sugar in a bowl over hot water until satiny and thick.
4. Bring milk to the boil. Turn off the stove. Put in the egg yolk from step(3) and mix well . Bring to the boil over low heat. Turn off the stove. Save the mixture in a mixing bowl.
5. Fold in gelatine solution from step (2). Leave it to cool. Add persimmon puree (step 1) and fold in whipped cream. Pour over cake base. Refrigerate until set. Serve Cold.

(Optional) I use orange jello for top coat as decoration. Just follow the jello package directions. Pour your jello in thin layer on top of cake (no more than 0.5 cm thick). Refrigerate until set. Or you can serve as-is.