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🍰 Persimmon Towers with Espresso Cream

218 kcal · 30 min · 4 servings

Ingredients

• 4 sheets white gelatin
• 125 ml hot espresso
• 100 ml milk (3.5 % fat)
• 30 g honey (2 tbsp)
• 80 ml whipping cream
• 390 g kaki or sharon fruits (3 kaki)
• 15 g ground almond kernels (1 tbsp)
• 4 g espresso beans (1 tbsp)
• 30 g raw cane sugar (1.5 tbsp)

Instructions

1. 1. Soak the gelatin in cold water according to the package instructions.
2. 2. Squeeze out the gelatin and dissolve it in the hot espresso.
3. 3. Stir the milk and honey into the espresso mixture.
4. 4. Chill the espresso milk for about 1 hour until it starts to set.
5. 5. Whip the cream until stiff.
6. 6. Gently fold the whipped cream into the espresso milk using a whisk.
7. 7. Keep the cream chilled.
8. 8. Wash the persimmons or Sharon fruits.
9. 9. Peel the fruits.
10. 10. Slice the fruits horizontally into at least 20 slices about 5 mm thick.
11. 11. Place the ground almonds on a plate.
12. 12. Lightly press 16 fruit slices one by one into the almonds.
13. 13. Place the slices on a plate with the almond side facing up.
14. 14. Fill the espresso cream into a piping bag.
15. 15. Cut off a small corner of the piping bag.
16. 16. Pipe the cream onto the fruit slices.
17. 17. Chill the fruits for at least 20 minutes until the cream is firm.
18. 18. Finely crush the espresso beans in a mortar.
19. 19. Spread the crushed beans onto a piece of baking paper.
20. 20. Place the raw cane sugar in a saucepan.
21. 21. Heat the sugar and caramelize it until light brown.
22. 22. Immediately drizzle the hot caramel in strips over the chopped espresso beans.
23. 23. Allow the caramel to cool.
24. 24. Stack 4 fruit slices with the cream side up on a plate for each dessert.
25. 25. Cover each tower with a 5th slice.
26. 26. Cut the remaining fruit slices into small cubes.
27. 27. Scatter the fruit cubes onto the plates.
28. 28. Release the caramel strips from the baking paper.
29. 29. Lean or place the caramel strips against the towers.
30. 30. Scatter the remaining chopped espresso beans from the baking paper onto the plates.
31. 31. Serve the dessert immediately.

Nutrition per serving

• kcal: 218
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 28 g