Injeolmi Mousse with Sujeonggwa Ice Cream

Ingredients

Ripe Persimmon(1개), Bean Powder(20g), Cinnamon(10g), Ginger(20g), Walnut(10g), Dried Persimmon(2개), Grapefruit(1/6개), Sheet Gelatin(1장)

Instructions

1. 1

   Remove the seeds from the dried persimmon.

   
2. 2

   Boil ginger and cinnamon to make sujeonggwa, then freeze.

   
3. 3

   Finely blend the ripe persimmon and pour into a mold to set.

   
4. 4

   Whip the fresh cream cold.

   
5. 5

   Set the soaked gelatin and mix with soybean powder to make injeolmi.

   
6. 6

   Peel the grapefruit, blend, and make jelly; plate the set ripe persimmon and iced sujeonggwa.