2 large egg whites
¾ cup (175 mL) icing sugar
¼ cup (50 mL) butter, melted
½ cup (125 mL) all purpose flour, sifted
1 cup (250 mL) whipping cream
⅔ cup (150 mL) icing sugar
1 cup (250 mL) Persimon®, chopped
2 persimons, whole
2 tbsp (30 ml) water
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) granulated sugar
1 pint raspberries
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.
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.
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.
Place a few glazed Persimon® balls and raspberries on top of the Persimon® cream.
Makes 8 servings