Description
Persimmon chocolate - a classic combination! Prepare persimmon airy and delicate soufflé, cover the top with chocolate icing and enjoy! It turned out very delicious dessert that will appreciate airy and delicate lady, as we women!
Ingredients
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Persimmon
500 g
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Gelatin
25 g
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Sugar
5 Tbsp
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Lemon
0.5 piece
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Persimmon
120 g
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Gelatin
4 g
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Lemon juice
1 Tbsp
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Sugar
1 Tbsp
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Dark chocolate
100 g
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Serum
60 g
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Gelatin
6 g
Cooking
Persimmon cut into thin slices, gently remove seeds. If persimmon tough skin, it is also better to remove, I came across a thin-skinned and delicate!
In a blender, chop the persimmon into a homogeneous mass.
Add gelatin, sugar (can add more if you like it sweeter) juice of half a lemon, mix well.
Leave gelatin to swell for 10 minutes. Then put in a water bath and stirring constantly, heat to dissolve gelatin, but not boiling.
Beat with a mixer until the weight increase by 3 times. For this we need to whip for at least 20 minutes. It turns out airy, fluffy mass with a porous structure.
Ready Massa put in a silicone form and supply to stabilize in the refrigerator for 6 hours.
Frozen soufflé to turn on the dish.
Prepare glossy finish - persimmon blend with blender, add gelatin, sugar, lemon juice. Warm on a water bath until dissolved gelatin. With a cooking brush to coat our souffle. To put for 30 minutes in the refrigerator.
At this time, prepare the chocolate glaze. Soak gelatine in serum for 10 minutes. Chocolate dissolve in water bath and combine with gelatin, stir, if the gelatin is not completely dissolved, warm the mass in a water bath.
Chocolate glaze to cover our souffle put in the refrigerator for 30 minutes.
Decorate with slices of orange and serve.
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