Persimmon Verinne
Ingredients
- Persimmons - 12. large, very ripe
- Lemon Posset
- Lemons - 4
- Sugar - 250 gr
- Heavy Cream - 500 ml
- Persimmon Sorbet
- Persimmon - 2 quarts, super ripe, persimmon middles 21⁄2 cup sugar
- Water - 1 cup
- Lemon - 1
- Pinch of Salt
- Lemon Posset
- Lemons - 4
- Sugar - 250 gr
- Heavy Cream - 500 ml
- Persimmon Sorbet
- Super Ripe Persimmon Middles - 2 quarts
- Sugar - 2 1⁄2 cup
- Water - 1 cup
- Lemon - 1
- Pinch of salt
Instructions
Remove middle jelly from 12 large very ripe persimmons. Fill bottom inch of 15 mason jars with the persimmon and place in freezer.
Make lemon posset (recipe follows) and gently top each mason jar (about 1⁄4 cup).
Set in refrigerator for 2-3 hours.
Lemon Posset
Bring lemon juice and sugar to a boil set aside
Bring cream to a boil and pour into lemon mix. Whisk gently to combine. Pour into cups.
Persimmon Sorbet
Macerate with about 1⁄2 cup sugar. Set aside for 10-20 minutes or overnight if possible. Make simple syrup: 2 cup sugar to 1 cup water. Puree persimmon and sugar mix. Add almost 2 cups simple syrup. Add lemon juice and zest. Pinch of salt. Mix should taste slightly sweeter than you would want to drink as a drink. If trimolene is available, add 1⁄4 cup per quart. Spin according to machine instructions.
Brioche Sugar Toast
Cut out slices of brioche with 1 inch cookie cutter round. Brush with butter. Sprinkle with sugar. Toast approximately 5 minutes or until lightly golden brown. Makes about 45 pieces.
Crispy Sage
Lightly dab egg white onto 15 fresh sage leaves. Toss in sugar until evenly coated. Store open on an even layer of sugar, leaves lying on top.
To Serve
Dice 12 skinned golden kiwi. Top each cup with diced golden kiwi. Cut persimmon slices out with a round cookie cutter centered on the center. Lay slices of golden kiwi and sliced persimmons on plate. Place a quenelle of persimmon sorbet on the fruit slices. Garnish with brioche sugar toast and crispy sage.
