Foods and Wines

Persimon® Surprise


4 persimons
¼ cup (50 mL) cointreau, or liquor of your choice
3 tbsp (45 mL) apricot jam
1 envelope (7 g) gelatin
¼ cup (50 mL) boiling water
1 cup (250 mL) whipping cream (35%)
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) vanilla

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



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