Persimmons have a lovely rich, mild flavour that contrasts with both the bittersweet chocolate and the tart raspberries in this dish.
1/4 cup hulled millet
1/2 cup water
1/4t coarse sea salt
1 cup unsweetened soy milk
2T cocoa powder (I used a fair trade, Dutch-processed brand)
3T agave nectar
1T cashew butter
1 fuyu persimmon (not vanilla/Hachiya persimmon)
1/2 cup raspberries
Using an immersion blender or food processor, grind the millet until you have a coarse, coffee texture.
In a small sauce pan with a lid, bring the water to a light simmer.
Add the millet and sea salt, cover, reduce heat to low and simmer for 10 minutes.
Puree the millet until smooth.
Add the soy milk, cover and simmer another 10 minutes.
Add the cocoa powder and agave nectar, puree, cover and simmer another 5 minutes.
Add the cashew butter, puree smooth and let stand 10 minutes to cool.
Spoon the millet into an appropriate container, cover, and chill for 2 hours to setup.
When the millet has setup, spoon into a serving dish or glass.
Trim the top and the bottom of the persimmon, cut a thin slice from the middle (about 1/8″), quarter it, and reserve it for garnish.
Puree the rest of the persimmon until smooth and creamy.
Garnish the mousse with the raspberries, persimmon cream, sliced persimmon and serve.