Last fall was the first time I had persimmons and I have been hooked ever since! While I like my Fuyus sliced just plain, I decided to do something different with the Hachiyas. I found a recipe for pumpkin mousse at http://www.foodiecrush.com/2012/10/mascarpone-pumpkin-mousse-cups-recipe/ and decided to adapt it for my persimmon mousse. <br />I had to wait a good three weeks before I could actually try out this recipe, because that is how long the Hachiyas took to blet! But you absolutely HAVE To let it become super soft and fall-apart ripe - if you rush it, your mousse will be grainy and astringent and you don't want that, do you? <br />So be patient, and you will be rewarded with a mousse that not only looks great but also tastes and smells really delicate! Enjoy!

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