The persimmon is a tropical fruit that is now seasonal and we like it very much for its flavor and texture. We eat it very often as it is, but this year we have used to make several recipes with it, such as this jelly with mascarpone and coffee syrup, very striking for Christmas or Valentine's Day.
Ingredients for 2 servings:
- 1 large persimmon
- 2 sheets of gelatin
- 1 pinch of cinnamon
- 1/2 teaspoon of vanilla essence
- 7 oz of mascarpone cheese
- 2 tablespoons of sugar
- Coffee syrup (you can see the recipe here)
Recipe:
- Soak the gelatine leaves in a medium bowl with warm water.
- Wash the persimmons and peel them.
- Cut in several pieces and place them in a glass suitable for blender.
- Add a spoonful of sugar and cinnamon.
- Grind well until a mash remains without lumps.
- Heat it in a saucepan over medium heat and, when it begins to bubble, remove it from the heat and add the drained gelatine leaves.
- Pour it over the mold or molds that you are going to use and allow it to be tempered at room temperature. Then, cool it in the fridge to set it.
- On the other hand, mix well in one bowl the mascarpone with the essence of vanilla and the other spoonful of sugar.
- Insert it in a pastry bag and reserve.
- Cut the gelatin so that it is approximately 1 cm thick.
- Place one and fill it with mascarpone.
- Put another sheet of jelly on top and then put a little more cheese on top.
- Decorate with coffee reduction.
Bon appétit!
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