Persimmons are a pretty underrated fruit. How I think.
Once you have caught a sample that is bitter, you will be disgusted forever. Because unripe persimmons have so much tannins that they just feel so furry on your tongue at supersonic speed that they curl up your toenails.
But if you catch ripe, slightly soft, dark orange specimens, then you can of course just snack on the slightly “marzipan” fruits. Really delicious. Or prepare something delicious with it.
Now the only question is: Are you more sweet or more savory?
In my world, I could simply live on appetizers in a restaurant. Desserts are also super great, but if I had to choose, my choice would be clear: salty!
But you don’t have to make that choice today. There are simply both options!
Kaki² – Kaki in sweet or salty? Exactly: I came up with a base – namely persimmons gratinated in the oven. Because gratinating the persimmon becomes even softer and tenderer, but the roasted aromas also add even more flavor.
And this au gratin persimmon goes well with a fine one Whipped feta Cream, i.e. whipped cream with feta and Greek yogurt as a base, refined with lemon juice, olive oil, basil and roasted pistachios, but also in the sweet version with a wonderfully creamy mousse with vanilla and honey. Posers would call this stuff ganache montée, but we’ll just stick with that Vanilla honey mousse. Anyone can understand it straight away, even without basic knowledge of French. The basis for the sweet recipe idea is melted white chocolate and cream. Pimped with vanilla and a little honey, it becomes an absolute delicacy.
Of course I have to admit. I don’t have a favorite. And originally I just wanted to show a recipe. Well, since I was so excited about both of them, both are available today. Just kaki² <3
Here are my recipes to try and enjoy!
Caramelized persimmons (as a base for both recipes)
per person:
1 ripe persimmon
1/2 tbsp brown sugar
1 knob of butter
Preparation:
Preheat the oven to 200 degrees top and bottom heat.
Wash the persimmons thoroughly and cut off a small top. Sprinkle the sugar on top and put the butter on top. Place the persimmons in a small, fireproof baking dish and bake in the oven for about 20 minutes so that the sugar caramelizes.
The persimmon can be served exactly like this. If you want, you can simply spoon out the pulp. Alternatively, you can remove the slightly firmer shell before serving, but it is definitely edible and doesn’t bother me personally.
Caramelized persimmons with whipped feta and basil
Ingredients for 2-3 people:
200 g drained feta
150g Greek yogurt
Pepper from the mill
Salt
some thin zest from an untreated lemon
1 tbsp lemon juice
1 handful of fresh basil leaves
1 handful of roasted pistachios
some olive oil for serving.
Preparation:
Mash the feter with a fork. Put it in a small blender together with the yoghurt and mix very finely. Season to taste with pepper, salt, a little lemon zest and lemon juice.
Then pick off the basil leaves and roast the pistachio nuts in a pan without fat until they smell fragrant and then chop roughly.
Now put the whipped feta on a plate and drizzle with a little olive oil and sprinkle the roasted pistachios and basil leaves on top.
Place the baked persimmons on top and serve immediately.
It also goes well with additional toasted bread/baguette for dipping.
Bon appetit!
Caramelized persimmons with vanilla honey mousse
Ingredients for two to three people:
(cooling time is best overnight)
100 g white chocolate coating
1 fresh vanilla bean
200 ml cream
1/2 tbsp liquid honey
Preparation:
Chop the couverture finely. Slit the vanilla pod and scrape out the pulp.
Put half of the cream with the vanilla pulp in a pot and bring to the boil. Stir in the honey.
Remove the vanilla-honey cream from the heat and immediately add the chopped couverture and stir in with a spatula until everything is a homogeneous, smooth mass. Then let it cool down and leave it covered in the fridge.
The next morning, add the remaining (cold) cream and whip everything together like whipped cream.
Before serving, pipe the vanilla-honey mousse with a piping bag and serve together with the caramelized persimmon.
If you want, you can sprinkle some grated white chocolate coating on top.
Bon appetit!
