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Tuile Cups with Persimon® Cream
Preparation
Preheat oven to 350°F (180°C).
Place the egg whites and icing sugar in the bowl of a stand up mixer. Mix on medium with the whisk attachment until smooth. Add the butter and flour, continue mixing until smooth. Place 2 tbsp of tuile mixture onto parchment-lined baking sheet. Using an offset spatula spread a thin, circular layer till approx. 5 inches (12.5 cm) in diameter.
Bake until golden brown, approx.10 to 12 minutes. Working quickly while the tuiles are still warm use a spatula to remove from the baking sheet and drape over an inverted glass. Allow to cool completely.
Cream
In a large mixing bowl whip the cream with the icing sugar until soft peaks form, set aside. In a blender, purée the chopped Persimon® and fold into the whipped cream.
Fill each tuile cup with ¼ cup of the Persimon® mousse mixture and chill.
Glazed Persimons®
Cut the Persimon® in half. With a small melon ball scoop, remove the flesh from the inside of the Persimon® forming balls. One Persimon® should render 8 to 10 balls.
In a sauce pan over medium heat combine the water, lemon juice and sugar. Stir until sugar is dissolved. Bring the mixture to a boil and reduce heat. Simmer until the mixture is the consistency of honey, about 1 minute. Remove from heat and toss to coat the Persimon® balls.
Presentation
Place a few glazed Persimon® balls and raspberries on top of the Persimon® cream.
Makes 8 servings.
Source: persimon.eu
1 hour
- Tuile:
- 2 large egg whites
- 3/4 cup icing sugar
- 1/4 cup butter, melted
- 1/2 cup all purpose flour, sifted
- Cream:
- 250 ml whipping cream
- 2/3 cup icing sugar
- 1 cup Persimon®, chopped
- Garnish:
- 2 Persimon®, whole
- 30 ml water
- 30 ml lemon juice
- 1 tbs granulated sugar
- 1 pint raspberries
- Tuile:
- 2 large egg whites
- 3/4 cup icing sugar
- 1/4 cup butter, melted
- 1/2 cup all purpose flour, sifted
- Cream:
- 8.924 fl. oz whipping cream
- 2/3 cup icing sugar
- 1 cup Persimon®, chopped
- Garnish:
- 2 Persimon®, whole
- 1.181 fl. oz water
- 1.181 fl. oz lemon juice
- 1 tbs granulated sugar
- 1 pint raspberries
- Tuile:
- 2 large egg whites
- 3/4 cup icing sugar
- 1/4 cup butter, melted
- 1/2 cup all purpose flour, sifted
- Cream:
- 1.057 cup whipping cream
- 2/3 cup icing sugar
- 1 cup Persimon®, chopped
- Garnish:
- 2 Persimon®, whole
- 0.127 cup water
- 0.127 cup lemon juice
- 1 tbs granulated sugar
- 1 pint raspberries