Persimmon Bavarois

Name: Persimmon Bavarois
Yield: Approximately 9 cups (2 L 160 ml)
Ingredients: 1 pound 8 ounces (680 g) perfectly ripe Fuyu or Hachiya persimmons; 1 tablespoon (15 ml) lime juice; 1 pound 8 ounces (680 g) perfectly ripe Fuyu or Hachiya persimmons; ⅓ cup (80 ml) cold water; ⅓ cup (80 ml) or 4 ounces (115 g) light corn syrup; 3 cups (720 ml) heavy cream; 4½ teaspoons (14 g) unflavored gelatin powder; 4 ounces (115 g) granulated sugar; 4 eggs, separated

Preparation info

Approximately
9
cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Do not make this filling until you are ready to use it.

Ingredients

1 pound 8 ounces (680 g) perfectly ripe Fuyu or Hachiya persimmons

Garnish
Winter
December

Method

Cut the persimmons in half. Using a melon ball cutter or a small spoon, scoop out the flesh, scraping the inside of the skin well to remove all of the pulp. Puree the pulp and force through a fine mesh strainer. You should have approximately 2 cups (