Egg Yolks

• 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