Persimmon bavarian
Instructions
Put to soak the gelatine in cold water.
Boil for 2 minutes 200 g of water with the sugar and the grated rind of half a lemon.
Remove and softened in the syrup the isinglass well squeezed.
Let cool and then add the persimmons who have blended with the juice of half a lemon.
Mix well and let it cool completely, then add 200 g of whipped cream very firm.
Bavarian pour into a mold or distribute in ring 6 individual ramekins.
Place in the refrigerator for at least 6 hours.
When serving, put small dishes to Bavarian portion and guarnitele with tufts of whipped cream and walnuts nuts.
Ingredients and dosing for 6 persons
- 250 g of cachi
- 200 g of whipping cream
- 100 g of granulated sugar
- 10 g of isinglass
- 1/2 lemon (juice)
- To decorate:
- Walnut kernels
- Whipping cream