Oat Crumble with Persimmon and Yogurt Mousse

An easy recipe for a fresh and delicate spoon dessert.
A crunchy base and a soft cream based on Greek yogurt and persimmon mousse.
Spoon desserts are real guarantees for the end of a meal, especially if they are easy to make.
I leave you my gluten free, healthy and tasty recipe.

100 g of Oat Flakes G.F.
5 Pitted Dates
5 Shelled Walnuts
½ tsp. Bitter Cocoa
1 sp. of Coconut Oil

Persimmon Mousse:
2 Persimmons
½ Lemon Juice
20 g of Coconut Sugar

Yogurt Mousse:
300 g of Greek Yogurt
1 sp. of Acacia Honey
80 ml of sugar free Almond Milk
1 pc. of Vanilla Powder
30 g of Potato starch

First of all, take care of washing the persimmons. Once done, remove the peel. Cook them with the sugar and lemon juice for 5-10 minutes and then let the mixture cool.
Let’s prepare the yogurt mousse.
In a non-stick saucepan, pour the milk, starch and vanilla, cook over low heat until all the ingredients thicken.
Once it starts to simmer, remove from the heat and after a couple of minutes add the yogurt one tablespoon at a time and the honey, mix with a whisk and mix all the ingredients.
Let’s prepare the crumble:
in a mixer put the flour, dates, cocoa and chop.
In a pan greased with coconut oil, sauté the oat mix for 5/6 minutes. When cooked, add the crumbled walnuts.
In a glass, make the first layer with the oat crumble, add the yogurt mousse and finally the persimmon mousse.
Leave it to rest in the fridge for at least 2 hours.
Serve the crumble with a fresh mint leaf and chopped pistachios.

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