Persimmons marry beautifully with Asian flavours. In this dessert recipe the sweetness of the ripe persimmon is balanced by the coconut cream. A luscious way to finish a meal.
- 2 soft ripe Hachiya persimmons
- 100 g caster sugar
- 100 g coconut cream
- 3 egg yolks
- 200 ml thickened cream
- 1 Fuyu persimmon
- honey, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1 hour
Freezing time: 1 hour
Remove the persimmon skin and slowly and completely remove the pulp. Blend the pulp to puree consistency. Set aside.
Stir the sugar and coconut over a warm heat to melt the sugar. Meanwhile, place eggs in a bowl and whisk over a water bath until they are fluffy, add the coconut sugar mixture and keep beating until everything is incorporated. Transfer to the fridge to cool.
Whip the cream to firm peaks. Fold the persimmon pulp through the egg yolk mixture. Slowly fold the mixture into the cream. Spoon the mixture into a serving glass and leave in the freezer for at least 1 hour.
To serve, peel the Fuyu persimmon, dice and spoon on top of the parfait. Drizzle with a little honey.