John Myers
Marzipan and Persimmon Cream
The perfect marzipan and persimmon cream recipe with a picture and simple step-by-step instructions.
- 80 g Marzipan
- 80 g Cream
- 1 Persimmon fresh
- 300 ml Orange juice
- 1 El Agave syrup
- 2 tsp Cinammon
- 1 tsp Locust bean gum
- Margarine
- Dice the persimmon and marzipan.
- Heat the margarine in a saucepan and simmer the persimmon and marzipan cubes with cinnamon and agave syrup for about 15 minutes.
- Deglaze with 100 ml orange juice and allow to cool.
- Mix 4,200ml orange juice with the locust bean gum, if it is not thicker within 15 minutes, add 0.5 teaspoons (see picture).
- Puree the cooled marzipan mixture and strain it through a sieve. We do not want large pieces in the dessert.
- Whip the cream until stiff and fold into the mixture.
- Fill into glasses and chill for about 1-1.5 hours.
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