Persimmon - Portorož - Piran
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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.

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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.

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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.
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Kaki sauce

You will need:
  • 50 g kaki puree

For decoration:

  • Edible flowers
  • Fresh mint
  • Chocolate