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By Martin Benn
Published 2014
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