Saturday, June 14, 2008

Persimmon and Vanilla bean Sorbet


Persimmon and Vanilla Bean Sorbet
I just bought forty really ripe and squashy persimmons at the Vic market today for two dollars, that's five cents each! Looks like sorbet is on the menu again 
Of course I could never use forty persimmons before they go bad, so they'll get washed and frozen as hard as cricket balls. So how patient are you? I am used to making a sorbet in a minute, so waiting for things to thaw seems like a really long time. To avoid the wait, take the frozen fruit and leave them out for five minutes, they'll be soft enough to chop into quarters, to remove the calyx (that thing on top) and pips if there are any. Having done this you can go on and use these frozen quarters for your sorbet. This impatience however must have an antidote and fortunately its quite straightforward, simply add 300 ml of water and the sorbet will cooperate and emulsify properly. For those using fresh fruit or who have managed to let the persimmons thaw out completely, you can happily forget the water.
Now as far as I'm concerned, vanilla bean comes straight from heaven but vanilla essence, it can only hope to be half as virtuous. So for that heavenly result, it's definitely the bean for me. But if it's all you've got, then a tiny splash of vanilla essence will have to do.
Its still cold outside, but I know you won't complain, just rug up and enjoy. This is really good!

Ingredients
100g sugar
3cm vanilla bean
300g of squashy ripe persimmon (3 small or 2 large)
700g ice cubes (4 trays)

Method
Starting with a dry Thermomix bowl, add the sugar and vanilla bean 
Pulverise on speed 9 for 15 seconds

Add 300g persimmon. If the fruit is frozen add 300ml of water as well.
Now add three quarters of the ice holding the rest back until after you begin processing
Pulverise on speed 10 for 1 minute
After 15 seconds while the machine is still running, add the remaining ice through the lid of the Thermomix and stir the mixture with the spatula. Persimmon seems to need a bit more work with the spatula to get the machine churning on its own so stick with it.

Turn the sorbet out into a serving bowl. Enjoy even more because this classy dessert cost less than one dollar!


10 comments:

thebutcher said...

Thanks, this was really great, we have had it twice in a week.
I will be looking forward to more posts Rick!

Rick's Thermomix Blog said...

Yes, I'm looking forward to some more posts as well, I'll see what I can come up with Kate

Anonymous said...

I think vodka would be a nice addition... might take the edge off the winter chill. Will give it a try with and without and let you know.

Rick's Thermomix Blog said...

Hmm good idea, the kids would sleep well too!

Anonymous said...

Have you tried making a steamed persimmon pudding. The weather in Australia would suit that better.

Or persimmon chutney/jam?

Rick's Thermomix Blog said...

Yum, I like the idea of a steamed pudding, that might warm me up more than vodka, do you have a recipe?

Anonymous said...

Search for Maggie Beer Persimmon Pudding (originally from Jane Lehmann in Maggie's Harvest or Orchard) a link is:
http://greenlivingaustralia.com.au/forum/viewtopic.php?=&p=697 or try http://www.vandrfruit.com.au/content.asp?data=000B04064D010700040606454B4D4C4E

Very easy to convert into TMX & steam individual puds in Varoma.

There are plenty of recipes from America where it is a Christams fruit. Julee Rosso's "Great Good Food" has a recipe that is easy to adapt too.

Good luck.

Rick's Thermomix Blog said...

Yes we have Maggie's book and I found that recipe yesterday after your suggestion. I'll have a go this week. Thanks

Another Outspoken Female said...

The sorbet sounds yummy (though definitely chilling!). Wonder if a splash of grand marnier would be nice with it?

Thanks for linking confessions of a food nazi :)

Rick's Thermomix Blog said...

Your welcome, it's a great blog. I think Grand Marnier would be a total hit in our house. So many alcohols to try and only forty persimmons, then there's the pudding to make. What do you think about steamed persimmon pudding a la flambe, does Grand Marnier burn?