Persimmon jelly, broccoli mousse, yogurt and caviar
- Oscietra Classic
- Alessandro Breda
It opens your evening with flair and can become the protagonist, along with some finger foods, of a luxurious aperitif. Ethereal creamy flavors to enjoy with mother-of-pearl spoons.
- 2 ripe persimmons
- 50 gr Oscietra Classic caviar
- 4 sheets of gelatine
- 3 broccoli
- 200 gr cream
- Salt as needed
- Pepper as needed
- Evo oil
Peel the persimmons, sieve the pulp, and season. Add the jelly sheets previously moistened in water and pour into 4 glasses. Let stand in the refrigerator for at least 2 hours.
Steam the broccoli, blend with some of their water, adjust salt and pepper and cool.
Once chilled, add 200 g of cream. Pour into small glasses along with the persimmon cream and serve with the caviar and yogurt.