- 500 ml single cream
- 6 gr leaf gelatine for the panna cotta
- Mint Food Fragrance
- 2 ripe persimmon
- Juice of half a lemon
- 2 firm persimmon
- 6 gr leaf gelatibe for the persimmon
- 250 gr sugar
- 50 ml water
- 125 gr of egg white
Soften the gelatine in cold water.
Heat the cream and sugar on the stove, without bringing it to the boil, add the squeezed out gelatine and mix well. Remove from the heat and spray 8 times the Mint Food Fragrances, mixing again, and then pour into 4 rectangular moulds and put into the fridge to set.
Liquidise the flesh of the two ripe persimmon, add the lemon juice and a little sugar (only if necessary, according to the flavour of the fruit). Heat delicately and add the squeezed out gelatine. Stir well for 2 minutes without boiling, allow to cool and then pour it onto the panna cotta previously cooled and set, to create a layer of about ½ cm. Put back into the fridge.
In the meantime cut the firm persimmon into cubes and place in the terrine.
Remove the moulds from the terrine, heating the edges if necessary.
To make the meringue, melt the sugar and water over a low heat and keep stirring until the syrup has reached 121°C.
In the meantime, put the egg whites into the mixer and whip them until they make firm peaks. When the syrup is at exactly 121°, reduce the speed of the whisks and pour half of the syrup into the egg whites, then increase the speed again. Wait for a few seconds and keep pouring the syrup in a stream, never allowing it to pour directly onto the whisks. Continue beating until the meringue is completely cooled. Put the mixture into a piping bag with a round nozzle and create shapes to complete the final layer of the terrine, flaming them slightly with a crème brulée torch.
Place the terrine on the plate and accompany it, for example, with a light caramel sauce.