I explore my unique persimmon extraction-maceration technique inspired by Chef Yannick’s extraction. My method produces a syrup that preserves the fruit’s raw aroma while developing complex flavors through low heat steeping. The syrup can be used for desserts, cocktails or savory raw dishes. Link in bio for Recipe. 100 g Base: * 60 g ripe Fuyu persimmon, 17 - 22 g pecies * 8 g granulated sugar (20 % of sweetener mass) * 32 g glucose syrup (80 % of sweetener mass) | Chef Way Esq.

OK, this may be the most incredible wild food recipe I’ve ever made. The persimmon is just so sweet and creamy with such a unique flavor — general consensus is it’s hard to believe there isn’t caramel in this ice cream. This is made with American persimmons, gathered when they are dark and wrinkled with ripeness. They lasted a shockingly long time in my fridge as we worked our way through the sweet paste we got from separating the pulp from the seeds and skin. We made persimmon ice cream, French