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I have been looking for a long time for a way to use persimmon into a dessert. This fruit that is currently seasonal would do wonders anyway, no matter the shape with its scented and sweet flavor.
The lychee marshmallows recipe made me think about the process of the iced nougat with The Italian meringue, so I thought what better than to combine persimmon, almonds, honey and cream by making a iced nougat with persimmon and the recipe was born!
First of all, make sure you have the heavy cream in the freezer for a few minutes. For whipped cream, it should be cold (not frozen).
Peel and cut into a persimmon.
Coarsely chop the almonds and grill lightly in the pan for a few minutes
Start putting the egg whites until they form peaks and simultaneously heat the sugar/honey mixture in a saucepan until it reaches 121°C (large bubbles must appear all over the surface for those who do not have a thermometer)
Pour the hot syrup gently and in a thin stream over the egg whites that have started to form peaks, whisk until the mixture cools.
While the egg and syrup are beaten, start whipping the cold heavy cream to obtain a firm whipped cream.
Gently add the whipped cream to the meringue.
Stir in the toasted almonds and khaki gently as well.
Pour the nougat into a mold/molds of your choice and place in the freezer overnight.
Unmould, decorate the iced nougat with thin slices of a persimmon with a mandolin or knife, layering them all around and serve.
Ingredients
Directions
First of all, make sure you have the heavy cream in the freezer for a few minutes. For whipped cream, it should be cold (not frozen).
Peel and cut into a persimmon.
Coarsely chop the almonds and grill lightly in the pan for a few minutes
Start putting the egg whites until they form peaks and simultaneously heat the sugar/honey mixture in a saucepan until it reaches 121°C (large bubbles must appear all over the surface for those who do not have a thermometer)
Pour the hot syrup gently and in a thin stream over the egg whites that have started to form peaks, whisk until the mixture cools.
While the egg and syrup are beaten, start whipping the cold heavy cream to obtain a firm whipped cream.
Gently add the whipped cream to the meringue.
Stir in the toasted almonds and khaki gently as well.
Pour the nougat into a mold/molds of your choice and place in the freezer overnight.
Unmould, decorate the iced nougat with thin slices of a persimmon with a mandolin or knife, layering them all around and serve.