Persimmon jelly, broccoli mousse, yogurt and caviar

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.

Ingredients

• 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

Method

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.