Persimmon Filling

Name: Persimmon Filling
Yield: 5 cups (1 L 200 ml)
Ingredients: 2 tablespoons (30 ml) vanilla extract; 2 ounces (55 g) granulated sugar; ½ cup (120 ml) orange liqueur; 5 teaspoons (15 g) unflavored gelatin powder; ½ cup (120 ml) cold water; 1½ cups (360 ml) heavy cream; 1 pound 12 ounces (795 g) perfectly ripe Hachiya persimmons; Finely grated zest and juice of 2 limes

Preparation info

5
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 assemble the dessert. If it sets prematurely, softening the filling will ruin its texture.

Ingredients

1 pound 12 ounces (795 g) perfectly ripe Hachiya persimmons
Finely grated zest and juice of 2

Garnish
December
Winter

Method

Cut the persimmons in half. Using a small spoon, scoop out the flesh and scrape the inside of the skin thoroughly. Do not be concerned if some nonblemished skin is added to the flesh; discard the remaining skin.
Puree the persimmon pulp, strain through a fine sieve, and measure. You should have approximately 2