Step 1

Prepare a syrup by cooking the sugar in 1 1/2 cups of water with a green tea bag until it comes to a boil. Without peeling the apple, cut 3 slices and chop them into small cubes. Immerse them in lemon juice so they don’t brown. Soak the gelatin in a bowl of water.

Step 2

Peel the rest of the apple, cut it into pieces, and add it to the syrup. Remove the green tea bag and cook for 15 minutes. Remove the apple pieces, keeping the syrup aside, and blend them to obtain a puree. Strain the syrup and immediately add in the gelatin while the syrup is still hot; mix until it has completely melted. Let the syrup cool, then fill each of the 4 serving cups with about an inch of syrup; add in the drained apple cubes and let set in the fridge for 30 minutes. Peel the persimmons and blend them until you obtain a smooth puree. Mix the apple puree with 1 cup of Greek yogurt.

Step 3

Whip the cream and incorporate it into the apple puree mixture. Distribute it into the cups and top with the persimmon puree. Let chill in the fridge for another 30 minutes. Garnish to taste with apple slices and mint leaves.