Ingredients:

(for 5 people)

• Persimmons 5/6 pcs.,
• Fish Glue 3 sheets,
• Sweet wine 2 tablespoons,
• Fresh Cream 300 gr.,
• Sugar 80 gr.
• Vanilla 1 pod,
• Aceto Balsamico Tradizionale di Modena DOP Ciliegio 1 cucchiaio

An original idea for a delicious dessert: Persimmon pudding, cream, and Cherry Traditional Balsamic Vinegar.

Realization:

Chef Giuliano Zanatta – Borgoluce Vineria
Località Musile, 2 – 31058 Susegana (TV)
https://borgoluce.it/ristoranti/vineria/

Preparation:

In a saucepan, bring the cream, sugar, and vanilla to a boil. Let it steep for about 10 minutes. Remove the vanilla pod and add the gelatin sheets, previously soaked in very cold water.
Pour the cream into the molds, filling them 1/4 full; refrigerate for at least 2 hours.
Meanwhile, peel and remove any seeds from the persimmons; blend the pulp, soak the gelatin in very cold water, dissolve it in the hot wine, and add it to the pulp. Stir vigorously, filling the molds to the brim.
Refrigerate for at least another 2 hours.

Presentation:

Dip the moulds in boiling water for 3–4 seconds, turn them out onto a plate, dust with icing sugar and drizzle with Traditional Balsamic Vinegar of Modena PDO ‘Ciliegio’ to taste.