Coconut-vanilla cream with baked persimmon, kumquat-ginger sauce, and crunchy tahini praline (fusion) - variant cd7b4c84 - photo 1
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Coconut-vanilla cream with baked persimmon, kumquat-ginger sauce, and crunchy tahini praline (fusion) - variant cd7b4c84

Desserts Fusion cuisine 90 min Medium 9 wyświetleń ~51.02 PLN - (0)
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Description

A seasonal fusion dessert combining the creamy, delicate texture of panna cotta made with coconut milk and cream, infused with aromatic vanilla, with roasted persimmons (kaki) that have a caramel sweetness and a bold kumquat-ginger sauce. To top it off, there's a crunchy tahini-praline made from roasted almonds and sesame, adding texture and an oriental character. The dish blends Asian and Mediterranean notes — perfect for winter evenings, parties, or as a stunning finale to a dinner. Flavor profile: creamy, slightly coconut center, intense citrus-ginger accents from the sauce, and sweet-salty, roasted notes from the praline; visually: a contrast of light creamy panna cotta, deep orange of the roasted kaki, and the shine of the sauce with dark, crunchy praline elements.

Ingredients Used

Ingredients (18)

Servings:
4
  • 30% cream 200 ml
  • Brown sugar 80 g
  • Cold water (for gelatin) 30 ml
  • Vanilla bean 1 szt.
  • Persimmon 2.7 szt.
  • Kumquats 150 g
  • Fresh ginger 20 g
  • Tahini (sesame paste) 60 g
  • Honey 40 ml
  • Sesame (mix of white and black) 30 g
  • Cornstarch 10 g
  • Lemon juice 20 ml
  • Blanched almonds 80 g
  • Gelatin 9 g
  • Coconut milk 400 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Toasted coconut flakes 20 g
  • Fresh mint (bunch) 0.3 pęczków
💰 Szacowany koszt dania: ~51.02 PLN (12.76 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cream

1

Prepare the cream base. In a saucepan with a capacity of about 1 l, mix coconut milk (400 ml), 30% cream (200 ml), and 50 g of brown sugar. Split the vanilla bean lengthwise, scrape out the seeds with a knife, and add both the seeds and the split pod to the pot. Heat over medium heat, stirring with a whisk, until the mixture is hot and begins to gently steam (do not bring to a boil) — this will take about 6–8 minutes. Once the sugar has dissolved and the vanilla aroma is released, turn off the heat.

Ingredients: Coconut milk, 30% cream, Brown sugar, Vanilla bean
Use a heavy-bottomed saucepan with a capacity of ~1 l and a silicone or stainless steel whisk. Do not allow it to boil — bubbles at the edge are a signal to reduce the heat. If you don't have vanilla, you can use 1 teaspoon of vanilla extract (flavor change).
2

Prepare the gelatin: sprinkle 9 g of gelatin into a bowl with 30 ml of cold water and let it sit for 3–5 minutes until it swells and takes on a jelly-like 'sponge' consistency. After it has swollen, gently heat the gelatin in the microwave for 8–12 seconds or place the bowl over a pot of warm water (water bath) and stir until it becomes completely liquid (do not boil it).

Ingredients: Gelatin, Cold water (for gelatin)
Use a small, heatproof bowl. If the gelatin does not dissolve easily, add a little hot (not boiling) cream mixture from step 1 and stir. Do not overheat the gelatin — too high a temperature reduces its gelling strength.
3

Remove the vanilla pod from the hot cream mixture (you can rinse it and dry it for future use). Pour the melted gelatin into the hot mixture in a thin stream, constantly whisking to ensure the ingredients combine evenly. Strain the mixture through a fine sieve into a jug or large measuring cup to remove any undissolved pieces. Pour evenly into 4 ramekins or cocottes (about 150–160 g of cream each).

Ingredients: Gelatin, Coconut milk, 30% cream, Vanilla bean
Straining through a sieve will ensure a smooth consistency. Use a measuring cup with a spout to avoid spilling. The bowls should be cool — if they are hot, chill them before pouring.
4

Cooling the cream: first cool the cups to room temperature for 15–20 minutes, then place them in the refrigerator for at least 3 hours (preferably 4 hours) until the cream thickens and has a slightly firm surface. Check: the surface should be smooth and should not move when the cup is gently shaken.

Ingredients: Coconut milk, 30% cream
Place the cups in the refrigerator on a flat shelf so they set evenly. Do not cover them tightly right away — you can cover them with plastic wrap after about 30 minutes, when the mixture has cooled down.

Baked fruits

5

Prepare the baked persimmons: preheat the oven to 200°C (top-bottom). Cut 2 persimmons (400 g) in half or quarters depending on their size, removing any stems. Place the fruit skin-side down on a baking sheet lined with parchment paper. Evenly sprinkle 30 g of brown sugar over the fruit (you can lightly press the sugar into the flesh). Bake for 12–15 minutes, until the flesh becomes soft, slightly translucent, and begins to caramelize, and the skin develops small brown spots.

Ingredients: Persimmon, Brown sugar
Use a rectangular baking tray lined with parchment paper. Baking shortens the preparation time for the cream — make sure the fruits do not burn. The flesh should be soft and easy to pierce with a knife.

Kumquat-Ginger Sauce

6

Prepare the sauce: wash the kumquats (150 g), cut them in half and remove the seeds. In a saucepan, combine the halved kumquats, 20 g of finely chopped or grated fresh ginger, 30 g of brown sugar, 20 ml of lemon juice, and 30 ml of water. Bring to a boil over medium heat, then reduce the heat and simmer gently for 8–10 minutes until the kumquats soften. Dissolve 10 g of cornstarch in 20 ml of cold water (stir until dissolved), pour into the sauce, and mix vigorously; cook for another 1–2 minutes until the sauce thickens slightly and becomes glossy. Taste — the sauce should be bold, balanced with sweetness and acidity.

Ingredients: Kumquats, Fresh ginger, Brown sugar, Lemon juice, Cornstarch, Honey
Use a small saucepan and a wooden spoon. Dissolving the starch in cold water prevents lumps. If the sauce is too sour, add a bit of honey (up to 10 g).

Tahini-praline

7

Prepare the praline: in a dry medium-sized pan, toast 80 g of almonds for 4–6 minutes over medium heat, stirring often, until they are lightly golden and you can smell the nutty aroma. Add 30 g of sesame seeds and toast together for 1–2 minutes. Transfer the hot nuts and sesame to a board, sprinkle with a pinch of salt (1 g). In a blender or food processor, blend the warm almonds and sesame with 40 g of honey and 60 g of tahini — blend in short pulses until a sticky mass forms with noticeable pieces of nuts (praline, not completely smooth). Set aside to thicken slightly — the mixture should be thick and sticky.

Ingredients: Blanched almonds, Sesame (mix of white and black), Honey, Tahini (sesame paste), Salt
Use a blender with a powerful motor or a food processor. Do not blend too long at full power — the praliné should have small pieces of almonds for texture. Work carefully with the hot nuts.

Assembly and decoration

8

Remove the chilled cream from the fridge — the surface should be springy. Place 2–3 pieces of warm (or cooled) baked persimmon on each cream. Gently drizzle each box with 1–2 tablespoons of kumquat-ginger sauce (about 20–30 g per serving). Top with a teaspoon of tahini-praline (about 20 g) and gently spread it so that some falls onto the fruit and cream. Sprinkle everything with a mixture of 1/2 tablespoon of toasted sesame seeds and optionally coconut flakes (optional). Garnish with a fresh mint leaf.

Ingredients: Persimmon, Tahini (sesame paste), Sesame (mix of white and black), Toasted coconut flakes, Fresh mint (bunch)
Use a small teaspoon or pipette for precise portioning of the sauce and praline. Serve the bowls chilled or with slightly warm pieces of persimmon — the contrast in temperature enhances the experience.

Serving

9

Serve the dessert immediately after assembly or chilled (if you used cold pieces of persimmon). Place dessert spoons and small plates under the bowls on the table. If you are preparing the dessert in advance, keep the bowls covered until serving (see storage tips).

Ingredients: Coconut milk, Persimmon, Tahini (sesame paste)
If you are preparing the dessert a few hours in advance, add the roasted persimmons and praline just before serving to maintain the crunchiness of the praline.

Fun Fact

💡

Kaki (persimmon) has been cultivated in China for millennia and has been valued for its sweetness and color; in Japan, it is often consumed baked or dried, which enhances its natural caramel flavor — it pairs well with sesame and tahini, hence the natural combination in this dessert.

Best for

zimowe przyjęcie romantyczna kolacja świąteczne menu

Tips

🍽️ Serving

Serve in transparent cups to highlight the contrast of the layers. For effect, spread a little sauce on the plate under the cup as well. If guests prefer less sweet desserts, reduce the amount of sugar by 10-20 g or add more lemon juice to the sauce.

🥡 Storage

The cream can be prepared up to 48 hours in advance and stored in the refrigerator, tightly covered. Baked persimmons are best prepared 1 day ahead and stored in a closed container in the refrigerator — before serving, warm them slightly in the oven for 2–3 minutes. Store the tahini praline in an airtight jar at room temperature for up to 5 days; if it hardens too much, warm it slightly before serving.

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