Bavarian Cream with Persimmon Sauce

Light, delicious, white dessert with Crème bavaroise and persimmon sweet fruits.
Done quickly, easily and without any difficulty. An important parameter is that can be prepared from the previous day and stay in the refrigerator until serving time.
It serves very nice a dinner, as that of Christmas, since being lightweight, does not burden the already saturated stomach.
work: 20′ time: 12h:20′ very easy:

Ingredients (8 servings)

  • 397 gr (1 box, 14 oz) sweetened milk
  • 500 gr (1.1 lbs) vegetable cream
  • 2 tsp gelatin powder
  • 1 lemon juice and zest
  • 2 ripe persimmons
  • 1 shot of orange liqueur
Pour the sweetened milk in a bowl in which we add the juice and zest of lemon.
Soak gelatine in 2 tablespoons of water and let it rise for a while. Then put it in a pot with 3 tablespoons of warm water and dissolve.
When gelatin is dissolved add it to the mixture of sweetened milk and stir with a spoon.
Mix in the cream. Beat the mixture with a hand mixer for 2-3 homogeneous and swell slightly.
Pour the mixture into a form of silicone or some other form at least 1 liter (2.1 pt) and…
…spread the surface of the cream with a spoon. Put it in the fridge overnight.
When it comes to serving mash the persimmon, adding the liqueur.
Dip the mold in hot water for 1-2 mins. Put on the form a serving platter form and turn it upside down.
Adorned with persimmon cream.