Persimmon - Portorož

Mascarpone mousse with kaki center

For the center: 1 ripe kaki

Peel the persimmon and blend it with a stick blender to make a pulp. Pour the persimmon puree into small silicone molds and freeze.

Mascarpone mousse:

1 vanilla bean
50 g sugar
3 g gellatine
3 egg yolk
100 g maskarpone
50 g sweet cream

Whip the sweet cream and mix it with the mascarpone and the vanilla extract. Soak the gelatine in cold water. Whisk the sugar and egg yolk on a steamer until 65 degrees Celsius. Melt the gelatine in the warm custard and mix with the prepared mascarpone mixture. Spread the custard into silicone moulds, press a frosted khaki centre into the centre and freeze. Remove from the silicone mould and allow to thaw.

Kaki jelly

You will need:

1 ripe kaki
4 g gellatine

Peel the gooseberries and puree them with a stick blender. Soak the gelatine in cold water. Heat the puree slightly and dissolve the gelatine in it. Divide into moulds and leave to gel.

Kaki sorbet

You will need:

5 ripe kaki
100 g water
Juice of 1 lemon
40 g sugar
4 g stabiliser
Pinch of cardamom

Peel the kakis and blend them with a stick blender. Add the lemon juice and cardamom to the puree. Mix the water, sugar and stabiliser with a whisk and bring to the boil. Add the hot mixture to the puree and freeze.

Kaki sauce

You will need:

50 g kaki puree

For decoration:

Edible flowers
Fresh mint
Chocolate