Preparation
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For the persimmon mousse, mash the banana with a fork and place in a pot. Wash the persimmon thoroughly and cut into small cubes. Bring to a boil together with the half banana, still water, lemon zest, and maple syrup. Let simmer uncovered for about 10 minutes. Remove the pot from the heat and puree until creamy with an immersion blender.
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For the porridge, heat oats, oat milk, chia seeds, vanilla, tonka bean, and a mashed half banana. Stir continuously over medium heat and let simmer for 3-4 minutes. If you prefer it creamier at this point, you can briefly puree the mixture with an immersion blender.
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Divide the porridge onto two plates and top with persimmon mousse. If you like, you can slice half a persimmon thinly, fry it in a little cooking oil, and deglaze with maple syrup. Arrange on the porridge and sprinkle with a little cinnamon.
