Persimmon dessert recipe by Mark Statsenko, Chef at Funny Cabany restaurant.
To prepare the mousse, you need to mix fermented baked milk, condensed milk, ground cinnamon, blend with a blender until smooth and tighten with xanthan (texture)
Mix ryazhenka mousse with cream, put the finished mass from a pastry bag onto baked puff pastry, previously cut into 3 pieces.
Put the persimmon cut into rings (slices) on top.
We put the pyramid in layers on a serving plate, and put strawberry jam on top, put a ball of ice cream in the same way, sprinkle the dessert with torn mint petals.