Tangerine-Persimmon Cocktail with Creamy White Chocolate Foam - photo 1
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Tangerine-Persimmon Cocktail with Creamy White Chocolate Foam

Drinks Vegetarian Dishes 45 min Medium 11 wyświetleń ~51.19 PLN - (0)
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Description

A seasonal, eye-catching drink that combines the sweetness of ripe persimmon with the fresh tartness of mandarins. This is a vegetarian layered cocktail — a thick, velvety fruit base in a deep orange color contrasts with the shimmering white foam made from white chocolate and cream. Inspiration: Mediterranean cuisine meets Asian flavors - persimmon adds honeyed sweetness, while mandarins refresh and enhance the aroma. Serve in clear cocktail glasses with a sprig of thyme and a slice of mandarin, as an elegant drink for parties, holidays, or winter-autumn gatherings. Visually striking: distinct layers, glossy foam, fresh herbs, and a delicate honey accent (optional).

Ingredients Used

Ingredients (12)

Servings:
4
  • Persimmon 4 szt.
  • Lemon juice 30 ml
  • Thick Greek yogurt 200 g
  • Milk (3.2%) 150 ml
  • Ice cubes 200 g
  • 30% heavy cream 100 g
  • White chocolate 60 g
  • Fresh thyme 6 g
  • Mandarin 400 g
  • Sugar 50 g
  • ✨ Opcjonalne
  • Honey (optional) 60 g
  • Vanilla extract (optional) 1 łyżeczka
💰 Szacowany koszt dania: ~51.19 PLN (12.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Persimmon-citrus syrup

1

Prepare the fruits. Wash the mandarins and persimmons. Peel the mandarins by hand, removing any possible white membranes. Cut the persimmons in half and scoop out the flesh with a spoon, leaving the skin (discard the skin). Cut the persimmon flesh into smaller pieces (about 2 cm). Place the chopped persimmons and mandarins in a medium pot with a capacity of 1.5-2 l along with the sugar and 50 ml of water.

Ingredients: Persimmon, Mandarin, Sugar, Lemon juice
Use a pot with a thick bottom, preferably 18-20 cm in diameter. If the persimmons are very soft, handle them gently to avoid completely mashing everything before cooking.
2

Cook over low heat for 8-10 minutes, until the fruit breaks down and the sugar completely dissolves. Stir every 2 minutes with a wooden spoon, scraping the remnants from the sides of the pot. After 8-10 minutes, add the lemon juice and check the taste: the syrup should be sweet and sour, not overly sweet.

Ingredients: Persimmon, Mandarin, Sugar, Lemon juice
Set the flame so that the liquid barely shimmers; boiling too hard will darken the flavor. If a lot of foam appears, remove it with a spoon.
3

Remove the pot from the heat and let it cool for 5 minutes. Then use an immersion blender directly in the pot or transfer the contents to a blender jar and blend until smooth (about 30-40 seconds). If you want a very clear base, strain the puree through a fine sieve, pressing with a spoon. Set aside to cool completely (about 15-20 minutes) or speed up the process by placing the pot in a bowl of cold water with ice.

Ingredients: Persimmon, Mandarin
If you are using a jug blender, blend in pulses starting at a low speed, then increase to maximum. Hot puree should not go directly into a cold blender (risk of deformation).

White foam

4

Prepare the mousse: chop the white chocolate into small pieces. In a water bath (a smaller pot placed in a larger one with boiling water), melt the white chocolate, stirring with a silicone spatula until smooth. Remove from heat and set aside to cool slightly (5 minutes).

Ingredients: White chocolate
Use a metal or glass bowl for the water bath. The water in the pot should not touch the bowl. Avoid contact of steam with the chocolate while melting — it may seize.
5

Chill the heavy cream (it must be ice cold) and whip it with a hand mixer or stand mixer on medium speed until soft peaks form (about 60-90 seconds). When the cream is whipped to soft peaks, slowly pour in the cooled, but still liquid white chocolate, gently folding with a spatula until a smooth, thick mousse forms. If desired, add 5 g of vanilla extract (optional). Chill in the refrigerator for 5-10 minutes to let the mousse set slightly.

Ingredients: 30% heavy cream, White chocolate, Vanilla extract (optional)
Use a well-chilled metal or glass bowl (you can place it in the fridge for 10 minutes). Do not mix too long after adding the chocolate — the mousse may deflate.

Cocktail Assembly

6

In the blender jug, place the cooled persimmon-tangerine puree (about 400 g puree), add thick Greek yogurt (200 g), milk (150 ml), and ice cubes (200 g). Blend on high speed for 40-60 seconds until the mixture is smooth, creamy, and slightly frothy. Check the consistency: it should be smooth, not too watery; if it's too thick, add 20-30 ml of milk, if too thin — a few additional ice cubes and a short pulse.

Ingredients: Persimmon, Mandarin, Thick Greek yogurt, Milk (3.2%), Ice cubes
Use a jug blender with a minimum power of 600 W or a strong hand blender in a tall container. Close the lid tightly and keep your hand on the lid for the first 10 seconds to avoid splashing.
7

Prepare the glasses or tall cups: if you want a layered effect, chill the glasses in the refrigerator for 10 minutes beforehand. Pour 200-220 g (about 1 cup) of blended cocktail into each glass, leaving space for the foam.

Ingredients: Ice cubes
For precise pouring, use a jug with a spout or a large measuring cup. Chilled glasses help maintain distinct layers beneath the foam.

Finishing and decoration

8

Top each serving with 2-3 tablespoons of the prepared white chocolate mousse (you can use a piping bag with a large tip for a more aesthetic application). Decorate with a slice of mandarin and a sprig of thyme. For extra shine, gently drizzle with a teaspoon of honey (optional). Serve immediately.

Ingredients: Fresh thyme, Honey (optional), White chocolate
If you are spooning the foam, keep the spoon close to the surface of the drink and gently place the foam to avoid mixing the layers. Add honey sparingly — a teaspoon for four servings.

Arrangement

9

Serve the cocktail immediately in transparent glasses with thick bottoms. As an additional serving option, you can decorate the rim of the glass with a thin strip of tangerine peel or small flakes of edible gold (for decoration only).

Ingredients: Mandarin, Fresh thyme
Use a bar spoon or a thin strip of tangerine peel to gently outline the edge. Do not store the drink with the foam on top — the foam will decrease in volume over time.

Fun Fact

💡

Persimmon (kaki) has become popular in European cuisine relatively recently; in Japan and Korea, these fruits have been valued for centuries and are often dried as a snack. The combination of kaki with citrus fruits enhances their natural sweetness and aroma.

Best for

przyjęcia zimowe świąteczne spotkania brunch serwowanie na deser zamiast słodkiego ciasta

Tips

🍽️ Serving

Serve in clear glasses to showcase the contrast between the orange base and the white foam. Chill the glasses before pouring, and serve with a thick straw or a teaspoon. Optionally, add a thin slice of fresh tangerine on the rim as a handle.

🥡 Storage

Store the cocktail base (puree) in the refrigerator in an airtight container for up to 24 hours. The white chocolate foam is best fresh — it can be stored in the refrigerator for up to 6 hours, but it will lose some volume. It is not recommended to assemble the drink more than 2 hours after preparation.

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