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Persimmon espresso cream

  • 45 min
    • Préparer 15 min
    • Repos 30 min
Recipe recommendation for WMF Perfection

Ingrédients

4 Personnes
  • 3 Sheets white gelatine
  • 6 tbsp. Brown sugar
  • 125 ml Hot espresso
  • 100 ml Milk
  • 1 Cinnamon
  • 100 g Whipped cream
  • 2 Persimmons
  • 1 tsp. Lemon juice
  • 1 tbsp. Espresso beans

Preparation

Étape 1
Soak the gelatine in cold water for about 5 minutes, then squeeze out and dissolve in the hot espresso together with 3 tablespoons of sugar. Stir in milk and cinnamon, refrigerate for about 30 minutes until the espresso milk begins to gel, then whip the cream until semi-stiff and fold in.
Sheets white gelatine
tbsp. Brown sugar
ml Hot espresso
ml Milk
Cinnamon
g Whipped cream
Étape 2
Wash and clean the persimmons. Purée 1 1/2 fruits with lemon juice and 1 tablespoon of sugar. Pour into glasses and pour the espresso cream on top of the fruit purée.
Persimmons
tsp. Lemon juice
Étape 3
Grind the espresso beans in a mortar. Caramelize what’s left of the sugar (2 tbsp.) in a pan, add the crushed espresso beans, place on baking paper, leave to set and then coarsely chop. Cut the remaining 1/2 persimmon into quarters, slice crosswise, arrange on the espresso cinnamon cream and sprinkle with espresso brittle.
tbsp. Brown sugar
tbsp. Espresso beans