Persimmon soufflé from the table steamer

Ingredients for 6 servings:

• 300 g kaki(s) (persimmon, about 4 ripe), pureed
• 2 eggs
• 50 g butter, soft
• 50 g powdered sugar
• 125 g flour
• 1 vanilla pod(s)
• 20 g nuts (pecans)
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fine dessert using Sharon or persimmon

First of all: I used a Tefal VitaCuisine tabletop steamer. Preparation may vary depending on the model. Preparation: Remove the stems from the persimmon, peel, and remove any stones. Puree the flesh. Separate the eggs. Beat the egg whites until stiff peaks form. Scrape out the vanilla pod. Beat the egg yolks, butter, powdered sugar, vanilla seeds, and flour until fluffy. Finely chop the pecans. Fold in the pecans and puree, then fold in the egg whites. Season with a squeeze of lemon juice and taste. Depending on the ripeness of the persimmon, add more sweetness if desired. Butter the dariol or timbale molds. Heat-resistant glass bowls also work. Pour the batter into the molds and place in the large cooking chamber. Steam for 50 minutes (check the water level and top up once). Turn the tarts out and serve while still warm. A sauce made from pureed persimmons or a sauce made from the most bitter chocolate possible goes well with this dish. If served with ice cream, reduce the sugar by about 10 grams.