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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.

Fall in love with taste
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