1. Wash the persimmon fruit. Cut each fruit in half. Peel the rind. In a ripe fruit, it can be easily removed. Remove the stalk and pips.

2. Cut persimmons into cubes.

3. Place the diced persimmons in a blender bowl, add the cocoa, salt and vanilla extract. Blend until smooth with an immersion blender.

4. Pour the mixture into molds (we have silicone ones). Chill in the freezer for 2 hours.

5. Place the dessert on a serving dish and top with white chocolate drops, frozen raspberries and lime wedges. The structure of the dessert is very stable after freezing and resembles that of marshmallows or marmalade. If you need cream, just chill the mousse in the refrigerator