2 1/2 lbs. very ripe Hachiya persimmons, calyxes removed, quartered
2 T water
2 T fresh lemon juice
2 t unflavored gelatin
1 2/3 cups heavy whipping cream
3 T sugar
1/8 t salt
1/4 t ground cardamom
lightly sweetened whipped cream
[how to make]
*Puree persimmons in a food processor until smooth. (Should yield about 2.5 cups.)
*Strain puree through a mesh sieve.
*Combine water and lemon juice in small bowl.
*Sprinkle gelatin over.
*Let stand 5 minutes to soften gelatin.
*Bring the cream, sugar, and salt to simmer in heavy, medium saucepan over medium-high heat.
*Add gelatin mixture and whisk until dissolved.
*Add the cardamom and 1 3/4 cups of the persimmon puree, whisking until combined.
*Place the remaining puree in a small bowl; cover surface with a round of wax paper, then cover bowl with plastic wrap and refrigerate.
*Ladle or pour mixture into 8 3/4 cup custard cups, ramekins, or small molds.
*Loosely cover with plastic wrap and chill 4 hours or up to overnight.
*Cut around edges of each panna cotta to loosen.
*Set each sup in shallow bowl of hot water for 10 seconds.
*Immediately invert each onto a plate.
*Serve with a dollop of whipped cream and a drizzle of some the reserved 1 cup persimmon puree.
-makes 8-
Note: I found this recipe in "Panna Cotta" by Camilla Saulsbury.
21 oz. fresh blackberries
(for the crust)
1 1/4 cups whole wheat flour
3/4 cup whole raw almonds
1/4 t salt
3 T unsalted butter, melted
2 T maple syrup
1 t vanilla extract
(for the filling)
1/2 cup while sugar
2 T cornstarch
1/4 t salt
3 large eggs, lightly beaten
1 egg yolk, lightly beaten
1 T lemon juice
1/4 t lemon zest
3 T unsalted butter, cut into 1/2" pieces
(for the topping)
1 cup fresh blackberries
[how to make]
*Place blackberries in a large pot over medium heat.
*Cook until berries pop and release their juices, about 10 minutes.
*Using the back of a wooden spoon, press berries through a fine mesh sieve set over a large bowl to collect approximately 1 cup blackberry juice.
*Discard seeds and pulp.
*Allow juice to cool to room temperature, about 30 minutes.
(for the crust)
*Preheat the oven to 350 degrees.
*Lightly grease a 9" tart pan with a removable bottom.
*Combine flour, almonds, and salt in the bowl of a food processor; pulse a few times until everything is combined and almonds are finely ground.
*Add in melted butter, maple syrup, and vanilla extract.
*Pulse several more times until mixture is crumbly and resembles wet sand.
*Pour mixture into the prepared tart pan, pressing it very firmly and evenly into the bottom and sides of the pan.
*Bake in the preheated oven until edges of the crust are lightly browned, about 20 minutes.
*Cool on wire rack while preparing the filling.
(for the filling)
*Whisk together sugar, cornstarch, and salt in a large heat-safe bowl for the filling.
*Mix in the cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth.
*Bring a pot of water to a low simmer.
*Place bowl with blackberry mixture over the pot of simmering water, making sure bowl does not tough water.
*Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 10 minutes.
*Remove bowl from heat and stir in butter, 1 piece at a time, ensuring each piece melts before adding the next.
*Strain custard mixture through a fine-mesh sieve into the prepared crust.
*Bake in the preheated oven until filling is just set, 20 to 25 minutes.
*Allow tart to cool completely before removing from pan.
*Top with additional fresh blackberries just before serving.
-makes 10-
Note: I found this recipe in allrecipes.com.
Labels: blackberry curd recipe, blackberry tart recipe, tart recipe
