Egg Yolks

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 2 very ripe hachiya persimmons
  • 0.5 g (⅕0 oz) xanthan gum


Remove the centre stalk of the persimmons. Use a ladle and push the flesh through a fine chinois. Pour the persimmon purée into a vita-prep (or high-speed blender) and mix. Add the xanthan to thicken to a runny egg yolk consistency. Strain the purée again and then place the smooth purée into a large vacuum bag. Seal in a chamber vacuum sealer on full to remove any air. Set aside until required