Beat the egg yolk and sugar until they lighten in color and become fluffy.
Bring the milk and fresh cream to a simmer in a pan and add the mixture into 1) a little at a time.
Bring the mixture to a simmer in a pan to prepare the egg custard. (Heat it to around 70℃.)
Blend the cream cheese and 3) in a mixer until smooth. Pour the mixture into a bowl and cool it in an ice bath.
Blend the mixture further in an ice cream machine to prepare smooth ice cream.
Add the chopped dried persimmon and freeze it in the freezer until it is ready to serve.
〈Dried persimmon sauce〉
Ripe persimmonan appropriate amount
Dried persimmonan appropriate amount
Wateran appropriate amount
Brandyan appropriate amount
[How to cook]
Place all ingredients in a mixer and blend until smooth.
〈Vanilla crumble〉*Use it as a garnish
Butter100g
Sugar100g
Flour100g
Almond powder80g
saltA pinch of salt
[How to cook]
Beat the butter that has been brought to room temperature and the sugar until they lighten in color. Sift the flour and almond powder together and add to the mixture. Mix the mixture lightly using a spatula, taking care not to make it sticky. Shape it by hand and bake it for 12 to 13 minutes in an oven at 180℃.
〈Nut and cacao nougatine〉
Milk 15g
Butter32g
Agave syrup12g
Sugar30g
Cacao powder4g
Almond10g(finely chopped)
Cacao nibs25g
[How to cook]
Bring all the ingredients listed above to a simmer in a pan.
Weigh the ingredients listed above and place them in a bowl. Add the ingredients in 1) and mix. Pour the mixture onto a baking tray lined with a parchment paper. Bake it for 10 minutes in an oven that has been pre-heated to 180℃
〈Baked meringue〉
Egg white90g
Granulated sugar100g
Powdered sugar100g
[How to cook]
Beat the egg white by adding the sugar a little at a time to prepare silky meringue. Place the meringue into a pastry bag and pipe it using a small nozzle. Bake it for 60 minutes in an oven at 100℃. Use the meringue as garnish.
