Seasonal Cocktail: Clementine-Blood Orange with Persimmon Mousse and Aquafaba Cloud (variant 46741bff) - photo 1
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Seasonal Cocktail: Clementine-Blood Orange with Persimmon Mousse and Aquafaba Cloud (variant 46741bff)

Wegetariańskie Drinks Fusion cuisine 45 min Medium 11 wyświetleń ~21.21 PLN - (0)
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Description

A modern, striking seasonal drink that combines the sweetness of persimmon with the vibrant acidity of clementines and blood oranges. The creamy, thick mousse made from persimmon creates an intense, inviting base with a velvety texture, topped with a refreshing layer of citrus diluted with sparkling water for lightness. The drink is finished with a white, glossy foam made from aquafaba – light as a cloud, a vegan substitute for egg whites – which adds textural and visual contrast. The drink features intense colors (deep orange/carmine and snowy foam), a balanced flavor (the sweetness of persimmon and honey, a warm, slightly spicy hint of ginger and turmeric, and a fresh citrus finish). Served in tall glasses as an elegant non-alcoholic cocktail or easily enhanced with a splash of almond syrup (orgeat) or a drop of liqueur for adults.

Ingredients Used

Ingredients (14)

Servings:
4
  • Blood orange juice 400 ml
  • Clementine juice 300 ml
  • Persimmon puree 300 g
  • Fresh ginger 20 g
  • Lemon juice 30 ml
  • wildflower honey 80 g
  • Cream of tartar 2 g
  • Powdered sugar 30 g
  • Sparkling water 400 ml
  • Crushed ice 300 g
  • Aquafaba (chickpea water) 120 ml
  • 🌿 Przyprawy
  • Fresh turmeric 5 g
  • ✨ Opcjonalne
  • Orgeat syrup (almond) 50 g
  • Edible gold 0.2 g
💰 Szacowany koszt dania: ~21.21 PLN (5.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Juice and puree extraction

1

Prepare juice from blood oranges and clementines, as well as puree from persimmons. Wash the fruits. Peel the persimmons: cut them in half and scoop out the flesh with a spoon, place it in a blender and blend into a smooth puree for 1-2 minutes. Strain the puree through a fine sieve into a bowl, pressing with a spoon to achieve a very smooth consistency without fibers. Cut the clementines and blood oranges in half and squeeze the juice using a manual juicer directly into a pitcher. If you have a juicer, use it, and filter the juice through a fine sieve to remove larger particles and seeds.

Ingredients: Persimmon puree, Blood orange juice, Clementine juice
Use a blender to puree the persimmon. For juicing citrus, a reamer/hand or electric citrus juicer is best. Strain the puree through a fine sieve, using a silicone spatula to press it through. Make sure the puree and juices are chilled — this helps maintain the foam.

Ginger-turmeric syrup

2

Prepare an aromatic syrup: finely grate fresh ginger (20 g) and fresh turmeric (5 g) using a fine grater. In a small saucepan, combine the grated ginger and turmeric with honey (80 g) and 60 ml of water. Heat over medium heat, stirring, until the honey dissolves and a gentle simmer appears (3-5 minutes). Reduce the heat and cook for another 2 minutes, ensuring it doesn't come to a strong boil. Strain through a fine sieve into a bowl, pressing the ingredients to extract all the flavor. Allow to cool.

Ingredients: Fresh ginger, Fresh turmeric, wildflower honey
Use a small stainless steel saucepan and a fine sieve. Do not cook the syrup for long — just enough for the flavors to be released and the honey to dissolve. If you don't have fresh turmeric, use 2 g of powdered turmeric (add it directly to the syrup). Be careful — turmeric stains surfaces and clothing.

Citrus mix

3

In a large pitcher, combine the cooled juices: red orange juice (400 ml), clementine juice (300 ml), lemon juice (30 ml), and drained ginger-turmeric syrup. Mix well with a silicone spoon for 20-30 seconds to evenly distribute the syrup. Taste and adjust as needed: if you prefer it sweeter, add a small amount of orgeat syrup (optional) — 10-15 g per serving.

Ingredients: Blood orange juice, Clementine juice, Lemon juice, wildflower honey, Orgeat syrup (almond)
Use a glass or stainless steel pitcher and a silicone spoon. Taste the mixture before adding the sparkling water — the flavors need to be bold, as you will dilute the drink later.

Aquafaba Meringue

4

Prepare the foam: pour the chilled aquafaba (120 g) into a tall bowl (preferably metal). Add the cream of tartar (2 g) and half of the powdered sugar (15 g). Whip with a hand mixer or stand mixer on medium speed for about 3-4 minutes until a white, semi-stiff foam forms. Gradually add the remaining amount of powdered sugar (30 g in total) and whip for another 2-4 minutes until stiff, glossy peaks form (when you lift the whisk, the foam should hold its shape and not drip).

Ingredients: Aquafaba (chickpea water), Cream of tartar, Powdered sugar
Use a clean, dry metal or glass bowl (plastic retains fat, which makes it difficult to whip). A hand mixer or stand mixer with whisk attachments. If the foam doesn't stiffen for a long time, add another 0.5 g of cream of tartar or check if the aquafaba contains oil. Aquafaba foam tastes best fresh — prepare it just before assembly.

Preparing the glasses

5

Chill four tall glasses (Collins or long drink) in the freezer for 5-10 minutes or fill them with crushed ice. In each glass, add an equal portion of persimmon puree to the bottom: about 75 g each (use a spoon and smooth the surface). The puree should form a thick, stable layer at the bottom of the glass.

Ingredients: Persimmon puree, Crushed ice
Use a measuring cup or spoon for even portioning (300 g of puree / 4 = 75 g). Chilled glasses will enhance the aesthetic effect and help maintain the layers.

Assembly - pouring layers

6

Add chilled sparkling water (400 ml) to the citrus mixture in the pitcher just before pouring — gently stir a few times to avoid losing all the carbonation. Carefully pour about 180-200 ml of the citrus-sparkling mixture into each glass over the puree, pouring the liquid against the inner wall of the glass or through a spoon held upside down (this will slow down the liquid's descent and help maintain a nice color transition). Add crushed ice as needed, leaving space at the top for the foam.

Ingredients: Sparkling water, Blood orange juice, Clementine juice, Lemon juice, Crushed ice
The best is a long bar spoon or a regular spoon turned upside down - it allows you to control the flow of liquid. Pour slowly, watching the combination of puree and juice: if the juice mixes too much with the puree, you are pouring too quickly.

Finishing - applying the mousse and decoration

7

Spread the aquafaba foam: with a spoon or a spatula, take a portion of the foam and gently place it on the surface of each glass so that it forms a smooth, white "cloud." The foam should gently float on the drink. Finally, optionally add 12-15 g of orgeat syrup on top of the foam (a few drops) for an almond note and sprinkle very sparingly edible gold flakes (0.05 g per glass) for a luxurious effect.

Ingredients: Aquafaba (chickpea water), Orgeat syrup (almond), Edible gold
Use a spoon or a small spatula to apply the foam; if you want a more refined effect, use a piping bag with a round tip. The foam will be most beautiful right after whipping — do not prepare it too early (max. 20-30 minutes before serving). Additionally, you can add orgeat syrup to enhance the flavor and gold flakes for decoration (both optional).

Serving

8

Serve immediately: serve each cocktail with a short, thick straw (to get through the foam) and a small spoon for stirring. On the table, provide the instruction: "Before drinking, gently mix the foam with the drink or nibble it with the spoon to uncover the layers of flavor."

Ingredients: Crushed ice
Serve immediately after preparation — the aquafaba foam will settle over time. The glasses are best chilled; do not leave the drink at room temperature for longer than 30 minutes.

Fun Fact

💡

Kaki (persimmon) have been cultivated for thousands of years in Asia and were once considered a luxury fruit. Aquafaba gained popularity as a vegan substitute for egg whites only in the last decade, but its foaming properties were experimentally discovered by home cooks and vegans.

Best for

Sylwester Brunch towarzyski Impreza sezonowa Degustacja bezalkoholowa

Tips

🍽️ Serving

Serve in tall, chilled glasses (Collins). For a color contrast, use a transparent straw in a dark color. If serving for adults, you can provide small glasses with almond liqueur or rum to add "on request." Serve the foam fresh; guests can scoop it with a teaspoon or mix it into the drink.

🥡 Storage

Store ginger-turmeric syrup in an airtight container in the refrigerator for up to 7 days. Persimmon puree – a maximum of 48 hours in an airtight container in the refrigerator (it can also be frozen in portions). Aquafaba can be whipped just before serving; whipped foam stored in the refrigerator can maintain its structure for 20-30 minutes, but will deflate over time. Do not store prepared cocktails with foam for longer than 30 minutes.

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