Persimmon Mille-Feuille with Chocolate Ganache

Ingredients

• 2 units Ripe persimmon (Edible skin, cut into very thin slices (≈2 mm))
• 200 g 70 % cocoa dark chocolate (Break into pieces for even melting)
• 100 ml Heavy cream (double cream) (Cold, at room temperature before adding to chocolate)
• 1 pinch Salt (Optional, to enhance chocolate flavor)
• 1 teaspoon Vanilla extract (Optional, adds an aromatic note)

Instructions

1. Melt the chocolate with the cream

   Place the heat‑proof bowl over a saucepan of simmering water. Add the broken chocolate pieces and the heavy cream. Stir gently until the mixture is smooth and homogeneous.

   Time: PT5M

   Temperature: medium heat

2. Let the ganache cool

   Transfer the melted ganache to a large bowl and let it rest at room temperature for 1 to 2 hours, until it is warm to the touch.

   Time: PT1H30M

3. Whip the ganache into a mousse

   When the ganache is sufficiently cool, whisk vigorously with a whisk (or electric mixer) until it doubles in volume and becomes light and glossy.

   Time: PT5M

4. Slice the persimmons

   Wash the persimmons, remove the stem and cut them into thin slices about 2 mm thick using a sharp knife or a mandoline.

   Time: PT10M

5. Transfer the ganache to a piping bag

   Pour the whipped ganache into a piping bag fitted with a medium‑size plain tip.

   Time: PT5M

6. Assemble the mille‑feuille

   On the serving plate, arrange a first row of persimmon slices slightly overlapping. Pipe a strip of ganache along the entire length. Repeat the operation (persimmon → ganache) to obtain 3 to 4 layers, finishing with a persimmon layer.

   Time: PT10M

7. Final rest

   Place the mille‑feuille in the refrigerator for 15 minutes so the ganache stabilizes before serving.

   Time: PT15M

Nutrition Facts

Calories

385

Protein

5 g

Carbohydrates

45 g

Fat

22 g

Fiber

4 g