Autumn｜Dessert｜Fruits｜柿と巨峰、マロンサワークリーム添え
Persimmon and Kyoho Grapes with Chestnut Sour Cream
Culinary Art Studio Karinary Art 2021．October
Ingredients
| Persimmon (ripe) | 1/2 - Peel and cut into wedges |
| Grapes (Kyoho) | 3 pieces - Peel and cut in half |
Chestnut Sour Cream
| Chestnut cream | 50g - Homemade chestnut cream recipe below. Canned chestnut cream is also fine. |
| Cottage cheese | 25g - Sieved type |
| Plain yogurt | 25g |
| Heavy cream | 50ml |
| Balsamic sauce | As needed (Reduce balsamic vinegar with a bit of honey) |
| Mint | As needed |
Instructions
- In a bowl, mix chestnut cream and cottage cheese thoroughly.
- Gradually add yogurt to the mixture from step 1.
- Whip heavy cream in a separate bowl until slightly firm, then gently fold it into the mixture from step 2.
- Arrange persimmons and grapes on a plate, top with the chestnut sour cream from step 3, and garnish with chestnuts, mint, and balsamic sauce.
Ingredients
| 【Homemade Chestnut Cream】 | |
| Boiled (or steamed) chestnuts (inner flesh) | 300g - Use approximately 500g raw chestnuts |
| Granulated sugar | 120g |
| Water | 150ml |
Instructions
- Add all ingredients to a pot and bring to a boil over medium-high heat. Skim off any foam and cook until the water is mostly evaporated.
- Let cool slightly, then reserve some chestnuts for garnish and blend the rest in a food processor to create a paste.
- Note: Can be frozen for storage.