Persimmon and halva
Ingredients
Servings 1- persimmon - 80 g
- halva - 20 years
- custard cream with seeds - 20 g
- pasta with seeds - 10 g
- milk - 10 g
- sugar - 4 g
- cream - 5 g
- starch - 2 g
- gelatin - 2 g
- buckwheat ice cream - 40 g
Cooking
Step 1
Cut the persimmon into pieces, put on a plate. Sprinkle with halva crumbs. Put a ball of buckwheat ice cream next to it, which can be replaced with any.
Step 2
Top everything with custard with seeds. To do this, grind the fried peeled sunflower seeds in a blender with sunflower oil until a homogeneous consistency. Heat the milk in a saucepan, add cream, starch, sugar and gelatin, mix everything until the consistency of the sauce.