Persimon® Surprise
Preparation
Cut the tops from the persimons and hollow out the flesh making sure not to break the skin. Cut a small slice off the bottom of the Persimon® so that it sits evenly. Place the reserved flesh in the bowl of a food processor and puree until smooth.
Place the Persimon® purée in a small saucepan. Add the liquor and apricot jam. Warm the mixture over medium heat till it is the consistency of jam.
Pour the boiling water in a medium bowl and sprinkle the gelatin on top. Whisk to combine. Whisk in the Persimon® jam. Let the mixture cool slightly and fill each hollowed Persimon®.
Refrigerate until set, approximately 3 hours.
To plate:
Whip the whipping cream, sugar and vanilla to soft peaks. Top each Persimon® with whipped cream.
Makes 4 large servings.
Source: persimon.eu
- 4 Persimon®
- 50 ml Cointreau, or liquor of your juice
- 3 tsp apricot jam
- 1 envelope (7 g) gelatin
- 50 ml boiling water
- 250 ml whipping cream (35%)
- 1 tsp granulated sugar
- 1 tsp vanilla
- 4 Persimon®
- 1.885 fl. oz Cointreau, or liquor of your juice
- 3 tsp apricot jam
- 1 envelope (7 g) gelatin
- 1.885 fl. oz boiling water
- 8.924 fl. oz whipping cream (35%)
- 1 tsp granulated sugar
- 1 tsp vanilla
- 4 Persimon®
- 0.211 cup Cointreau, or liquor of your juice
- 3 tsp apricot jam
- 1 envelope (7 g) gelatin
- 0.211 cup boiling water
- 1.057 cup whipping cream (35%)
- 1 tsp granulated sugar
- 1 tsp vanilla