This is the season of persimmon, this beautiful fruit from China, present in Europe for centuries. So let's go to the market for dessert with sweet kaki salad

For 4 people, you will need

2 soft mushrooms

2 tablespoons pomegranate molasses (in oriental grocery stores)

4 tablespoons fresh pomegranate seeds

400 g Greek yogurt or cottage cheese

15 fresh mint leaves

The juice of a small lemon

Dip the mint leaves in the lemon juice and gently massage them with your fingers. You will have the impression that there is too much lemon, and that's very good: you must precisely over-season the mint, so that it gives pep.

Let macerate for five minutes, then prepare the rest: cut the persimmons in half and empty them with a spoon, as you would do for a lawyer. Keep the pulp aside.

Prepare each bowl with two tablespoons of yoghurt, then a few pieces of persimmon pulp, then a spoonful of pomegranate seeds.

Remove the mint leaves from the lemon juice and divide them in each bowl. Keep the juice: add the two spoons of pomegranate molasses, mix your sauce and pour one or two spoons on each bowl.

That's ready !

Marie-Chantal de Verneuil for DayNewsWorld