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!

Persimmon and passionfruit sorbet

Persimmon and Passionfruit Sorbet

Persimmons are an Autumn fruit almost past their best now that Winter is here. You can pick up a tray of really squashy persimmons for a few dollars at the market right now and these are perfect for making sorbet. I know the weather is cold, but this sorbet has a creamy texture too good to miss no matter how cold it is!  

For me the subtle flavour of persimmon can struggle to carry a sorbet alone, aren't we lucky that passionfruit are so good at the moment!

Don't bother to add eggwhite, this is perfect on its own; ice, fruit and sugar.

Ingredients

100 grams sugar

2 really squashy persimmon, seeds and stalk removed

Pulp of 3 passionfruit

700grams/4trays of ice cubes

Method

Make sure your Thermomix bowl is dry and cold

Put your sugar in the Thermomix and pulverise on speed 9 for 6 seconds

Now add fruit and 3 1/2 trays of ice

This sorbet can get really thick, so hold back a half a tray of ice-cubes just to give the Thermomix a chance to get on top of the job. 

Pulverise on speed 10. Keep the machine running and after about ten seconds add the remaining ice through the lid and stir with the spatula as required to help incorporate into the mix. 

This process might take longer than the usual minute: keep going until the sorbet is churning smoothly without assistance. 

Turn out into a serving bowl and enjoy (in front of the heater)

Oh and the other 22 persimmons in the tray? 

Wash and freeze them whole, use them at your leisure. 

Perhaps persimmon and vanilla bean sorbet .