600g PERSIMMON FLESH (=about 21, 16 oz= about 4 ripe persimmons)
400ml FRESH CREAM (=14,11oz=1 ⅔ cup)
100g POWDERED SUGAR (=3,53 oz= ¾ cup)
100g WATER (=3,53oz=½ cup)
24g GELATINE LEAVES (=12 leaves)
10g RUM LIQUOR (=0,35oz)
Warm the water up, then add the sugar to melt it, stirring with a wooden spoon. If it doesn’t melt enough, warm up a bit on slow heat. Let it cool.
Soak the gelatine leaves in cold water for minimum 10 minutes.
Wash and dry the persimmons, then take away the calyx (the fruit leaves). Cut each fruit in halves and dig out the flesh with a spoon, then strain through a sieve (it will remain about 450g=15,87oz).
Pour persimmon juice, sugar syrup and rum liquor in a bowl.
Fill the sink with cold water.
Squeeze the gelatin leaves and put them in a small saucepan. Melt the gelatine leaves either bain-marie (safer way) or low heat (do not exceed 30°C/86°F), then add the gelatine to the mixture and mix quickly in order to avoid gelatine solidification. Place the bowl in cold water and keep stirring until it thickens.
In the meantime, whip the cream and incorporate it to the mixture making sure to blend gently from bottom to top in order to avoid the collapsing of the cream.
Grease (I personally use a cooking spray) your chosen mould (choose one that can be filled almost completely) and pour the mixture. Let it set in the fridge for at least 5 hours.
Take the persimmon bavarois out of the mould just turning it onto a serving plate and waiting a few minutes until it falls on the plate (if the mould is not filled completely this procedure can be risky as it might fall too high and crash). You can decorate it as you like or leave it “naked” as I usually do!
If you have a persimmon tree at home, don’t waste its fruits… their texture might not be appealing, but I can assure you they are perfect as an ingredient for your desserts!