Winter persimmon-tangerine cocktail with ginger aquafaba foam (variant 1ae00a69) - photo 1
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Winter persimmon-tangerine cocktail with ginger aquafaba foam (variant 1ae00a69)

Vegan Drinks Vegetarian Dishes 40 min Medium 15 wyświetleń ~35.92 PLN - (0)
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Description

Aromatic, winter drink combining the creamy sweetness of persimmon with the bright, sweet-and-sour freshness of mandarins and the warming note of fresh ginger. The foam is made from aquafaba (the liquid from canned chickpeas) – a light, shiny, vegan alternative to egg whites, whipped to stiff peaks and lightly caramelized with powdered sugar. The cocktail is visually appealing: the intense, orange-amber color of the drink is contrasted by the white, fluffy foam and a green mint leaf. Perfect as an elegant drink for winter gatherings, cozy evenings, or as an alternative to hot beverages – cool, slightly sparkling (thanks to the sparkling water) and impressive in photos. Variant 1ae00a69 emphasizes the contrast of textures: smooth cocktail, sparkling base, and fluffy foam.

Ingredients Used

Ingredients (12)

Servings:
4
  • Persimmon (kaki) 400 g
  • Fresh ginger (peeled) 30 g
  • Lemon juice 60 ml
  • Agave syrup 60 g
  • Sparkling water 300 ml
  • Powdered sugar 30 g
  • Fresh mint (leaves) 10 g
  • Sea salt 1 g
  • Mandarin 300 g
  • Aquafaba (chickpea water) 150 ml
  • ✨ Opcjonalne
  • Ground cardamom (optional) 1 łyżeczka
  • Edible gold flakes 0.5 g
💰 Szacowany koszt dania: ~35.92 PLN (8.98 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash all the fruits and herbs thoroughly. Cut the persimmons in half, remove the stem, and slice them into pieces about 1 cm thick. Peel the mandarins, remove the skins and white membranes, and divide them into segments. Peel the ginger thinly with a teaspoon and grate it on a fine grater, or slice it into thin pieces if you prefer a milder flavor.

Ingredients: Persimmon (kaki), Mandarin, Fresh ginger (peeled)
Use a cutting board and a sharp knife for the fruit. If the persimmon is very soft, work gently to avoid making a puree. A fine grater or microplane will be useful for grating the ginger.

Caramelizing persimmons

2

Preheat the oven to 200°C (top-bottom). On a baking sheet lined with parchment paper, arrange the slices of persimmons in a single layer, lightly sprinkle each slice with a teaspoon of agave syrup (about 10 g per slice). Place in the oven and bake for 12–15 minutes, until the edges start to brown slightly and the flesh becomes soft and shiny. Remove and cool on a rack for 5–8 minutes.

Ingredients: Persimmon (kaki), Agave syrup
The best option is a non-stick baking tray or parchment paper. Do not bake for longer than 15 minutes, as the fruits may fall apart and lose their nice shape.

Ginger syrup

3

In a small saucepan, combine grated ginger, 60 ml of water (a small amount to evaporate), 30 g of agave syrup, and 20 ml of lemon juice. Bring to a gentle boil over medium heat, then reduce the heat and simmer for 4–6 minutes, until the syrup takes on an intense ginger aroma. Strain through a fine sieve to separate the ginger pieces. Set aside to cool.

Ingredients: Fresh ginger (peeled), Agave syrup, Lemon juice
Use a small saucepan with a thick bottom to prevent the syrup from burning. Strain into a bowl and cover with plastic wrap to retain the aroma. The syrup can be prepared in advance and chilled.

Blending the smoothie

4

In the blender jar, place: roasted persimmons (whole), tangerines (segments), and 30 ml of lemon juice and 30 ml of prepared ginger syrup (set aside the rest of the lemon juice and syrup for the foam/optional seasoning). Blend on high speed for 45–60 seconds until the mixture is completely smooth and creamy. If the blender has trouble breaking it down, add 30–50 ml of water or sparkling water and continue blending.

Ingredients: Persimmon (kaki), Mandarin, Lemon juice, Agave syrup
Use a jug blender (1.5–2 l) or a powerful hand blender with a tall container. Blend in short bursts at first, then continue blending to avoid overheating the motor.

Straining (optional)

5

If you want to achieve an exceptionally smooth texture, strain the blended cocktail through a fine sieve into a jug, pressing with a spoon to separate any fibrous remnants. This is an optional step — leaving the pulp will enhance the smoothness and fullness of flavor.

Ingredients: Persimmon (kaki), Mandarin
Use a large sieve for straining and a wooden spoon for pressing. Do not hold the pulp for longer than a few minutes, as it will start to separate.

Preparing aquafaba (foam)

6

Chill a metal or glass bowl and the whisk of an electric mixer for 10 minutes in the fridge (a cold bowl whips aquafaba better). Pour 150 ml of aquafaba into the bowl, add 1 g of sea salt and 15 ml of lemon juice (from the remaining 60 ml). Start whipping on medium speed with the electric mixer for 4–6 minutes until soft peaks form. Gradually add 30 g of powdered sugar, one tablespoon at a time, continuing to whip on medium-high speed for another 3–4 minutes until the mixture is thick, shiny, and holds the shape of stiff peaks.

Ingredients: Aquafaba (chickpea water), Sea salt, Lemon juice, Powdered sugar
Use a hand mixer or a stand mixer with a whisk. If you don't have a mixer, you can try whisking by hand, but it will take a long time (15–20 minutes). Make sure to use a cold bowl — this will speed up the process.

Optional warming/upscaling of the foam

7

If you want to lightly caramelize the foam for color, use a kitchen torch: place a teaspoon of foam on a metal spoon and briefly pass the torch over it until the surface is lightly browned. Alternatively, heat a pan and place spoonfuls of foam on the dry, hot surface for 10–20 seconds, but be careful — aquafaba melts quickly.

Ingredients: Powdered sugar, Aquafaba (chickpea water)
Use the burner carefully — a culinary torch gives the best results. If you prefer simplicity, skip this step.

Cocktail Assembly

8

Prepare 4 glasses with a capacity of about 300–350 ml, preferably transparent for an impressive presentation. Pour 150 ml of the prepared persimmon-tangerine puree into each glass (filling to about 3/4 of the height). Gently top up with 75 ml of well-chilled sparkling water in each glass, slowly stirring with a spoon to avoid losing the fizz.

Ingredients: Sparkling water, Persimmon (kaki), Mandarin
The best is a long bar spoon or a mixing spoon. Pour the sparkling water slowly along the side of the glass to keep the bubbles.

Applying the foam and decoration

9

For each glass, use a large spoon to add 2–3 tablespoons of whipped aquafaba, forming a mound of foam on top of the cocktail. Gently sprinkle the top with a pinch of ground cardamom, if using (about 0.5 g per glass). Garnish with a fresh mint leaf and, if desired, a tiny edible gold leaf in the center of the foam for a glamorous effect.

Ingredients: Aquafaba (chickpea water), Ground cardamom (optional), Fresh mint (leaves), Edible gold flakes
Use a tablespoon or a small spatula to apply the foam. Additionally, you can add cardamom for depth of aroma or a gold leaf for special occasions.

Serving

10

Serve immediately — the foam looks and tastes best fresh within the first 15–20 minutes. Offer a teaspoon for guests to mix the foam with the cocktail or enjoy the layers separately.

Ingredients: Fresh mint (leaves)
If the cocktail stands for more than 20 minutes, the bubbles in the sparkling water will settle, and the foam may separate a bit. Serve chilled.

Fun Fact

💡

Aquafaba gained popularity in vegan cuisine after 2015 as an effective substitute for egg whites for whipping — previously, it was simply a byproduct of canned chickpeas.

Best for

zimowe spotkania towarzyskie eleganckie przyjęcia jako alternatywa bezalkoholowa świąteczne brunche

Tips

🍽️ Serving

Serve in clear cocktail glasses to highlight the contrast of colors. For a "to-go" version, pour the base into a bottle and pack the foam separately in small containers — the foam will maintain its structure longer. You can add crushed ice to the base before adding sparkling water if you want a very chilled drink.

🥡 Storage

Prepared puree can be stored in an airtight container in the refrigerator for up to 24 hours (before adding sparkling water and foam). Whip the aquafaba just before serving; store the whipped foam for a short time (max. 2 hours) in a cool place, but it is best fresh. Do not freeze whipped aquafaba.

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