Spicyana

Persimmon-Greek yogurt frozen parfait

It rained through most of the long weekend, my head almost felt like a “muddy mud puddle”. Our little girl uses these words generously to describe anything from a drop of water on the floor to the real thing, but my head definitely was closer to the latter, as a result of my own doings.

I started sorting my food photos from the past several years on Saturday morning, but it quickly turned into a bigger task than I originally thought it would be. Reason, even though I was not blogging often enough for almost two years, it turns out that I was liberally taking photos of almost anything special i cooked or ate. There were abstract photos of licked clean plates and rugged dish towels, about the capturing of which I have no wisp of memory remaining now. The good news is that as of today, my photo folders contain a lot less digital clutter, well worth the effort, even if my head felt like a “muddy mud puddle”

Then we realized that we needed dessert, and there were persimmons lovingly gifted by a friend, waiting to be made into one. If you ask me what the flavor of this fruit is like, following is my answer. Persimmons are peaches trying to be mangoes, who haven’t realized their inner sapotas yet. To let the subtle flavor of the fruit shine through I made a frozen parfait, making of which involves very less cooking of the fruit pulp.

This dessert could easily be prepared using other fruits like mangoes, peaches or even berries. If you are not able to find Greek or any other type of hung yogurt at your grocery, these easy instructions will help you to make some from your home made or store bought yogurt.

Persimmon-Greek yogurt frozen parfait

Recipe
Persimmons- 2
Greek yogurt or prepare hung yogurt 1 ½ cup
Sugar -1/2 cup + 2 tbsp
Gelatin – ½ tsp

Making caramel syrup
Mix ½ cup sugar with 2 tbsp water in a sauce pan, turn on the heat, and mix well till the sugar dissolves. Now stand back and wait for the sugar syrup to start caramelizing, mix with a wooden spatula till the syrup turns deep golden brown. Turn the heat to low, add 1/4 cup water ,increase the heat a bit with constant stirring till all sugar clumps dissolve. Transfer to a wide mouth glass jar and refrigerate for at least 1-2 hours or till it becomes very thick but still scoop-able.

Flavoring yogurt
Gently mix caramel syrup with Greek yogurt, Refrigerate till use.

Preparing fruit puree
Dissolve gelatin in 2 tbsp hot water. Microwave the mixture for a couple of seconds to completely dissolve gelatin. Keep aside. Peel persimmons, puree with ½ cup water and 2 tbsp sugar. Transfer to a sauce pan and heat with constant stirring till the mixture is warm, but not boiling. Turn of the heat; add dissolved gelatin while mixing the puree very well with a wire whisk.

Putting everything together
Now take some shot glasses or jelly molds and spoon some persimmon puree to fill 1/4th of the mold. Freeze for 1 hour. Now pipe in caramel Greek yogurt to fill the mold. Level the top with a spatula or a knife. Freeze for at least 1-2 hrs depending on the size of the mold used. To unmold the parfait, wrap a towel dipped in hot water around the mold, loosen the edges if needed with a knife and invert over a plate.

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