Desserts, Drinks & Baking

Injeolmi Mousse with Sujeonggwa Granita

Name: Injeolmi Mousse with Sujeonggwa Granita
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 Ripe soft persimmon (hongsi); 20 g Roasted soybean powder; 10 g Cinnamon sticks; 20 g Ginger; 10 g Walnuts; 2 Dried persimmons (gotgam); ⅙ grapefruit Grapefruit; 1 sheet Gelatin sheet; as needed Heavy cream; as needed Water

인절미 무스와 수정과 아이스크림

A plated Korean dessert of set persimmon purée, soybean-powder injeolmi mousse, frozen sujeonggwa (ginger-cinnamon punch), dried persimmon, walnuts and grapefruit jelly. Roasted soybean powder gives the mousse its flavor without any salt.

📝 Step-by-Step Instructions

Remove the seeds from the dried persimmons.

Injeolmi Mousse with Sujeonggwa Granita — step 1

Simmer the ginger and cinnamon in water to make sujeonggwa, then freeze it.

Injeolmi Mousse with Sujeonggwa Granita — step 2

Blend the soft persimmon until smooth, pour into a mold and let it set.

Injeolmi Mousse with Sujeonggwa Granita — step 3

Whip the cream until cold and thick.

Injeolmi Mousse with Sujeonggwa Granita — step 4

Dissolve the soaked gelatin, fold it into the cream with the soybean powder and let it set into an injeolmi mousse.

Injeolmi Mousse with Sujeonggwa Granita — step 5

Peel and blend the grapefruit and set it into a jelly. Plate the persimmon, mousse, grapefruit jelly, dried persimmon and walnuts with scoops of frozen sujeonggwa.

Injeolmi Mousse with Sujeonggwa Granita — step 6

📊 Nutrition Facts (per serving)

126.1Calories (kcal)

30.5 gCarbs

0.9 gProtein

0 gFat

44.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.