Soften the gelatin in water, and dissolve it with a hot water bath (or use the microwave).
Add half the sugar to the heavy cream and whip until soft peaks form.
Put the persimmons and mascarpone in a food processor with the remaining sugar, and blend.
When it's smooth, add the dissolved gelatin and blend again immediately.
Combine the mixtures from step 2 and step 4 and pour into the molds. Chill until set.
I recommend spooning on some "A Bit Mature Rum Flavored Persimmmon Purée" (Recipe ID: 1614645) as shown in the top photo.
Note: Mousse cake I combined a cocoa flavored sponge, tiramisu cream, and chocolate shavings - it was delicious. I made it in a silicone mold.
Story Behind this Recipe
I bought a big batch of my favorite mascarpone to make tiramisu, but I wanted to combine it with seasonal fruit too.
Once you add the gelatin to the blender, blend as soon as possible. This is not that sweet, so please adjust the amount of sugar depending on how sweet the persimmons are and to your taste. If you don't intend to spoon on some puree, make the mousse on the sweet side. Please adjust how much you whip the heavy cream to your taste too. You can make it creamy or fluffy.