Recipe Overview
This creative appetizer pairs the sweetness of ripe persimmon with crisp almond-dusted kale chips. The foam is light and aromatic, while the kale chip brings texture, nuttiness, and a refined modern presentation.
Chef Notes
The kale chips must be completely dry and crisp before storage. For the foam, strain the persimmon purée well and chill the siphon before service for a stable, elegant texture.
Connected Experience
This signature appetizer is ideal for modern tasting menus, chef demonstrations, seasonal fall events, and creative antipasti stations.
Ingredients
Base recipe = 8 servings.
- 454 g fresh ripe persimmons
- 454 g fresh kale
- 227 g raw peeled almonds
- 118 g warm water
- 5 g sea salt
- 14 g honey
- 1 fresh lemon
- 2 gelatin sheets
- 1 egg white
- 240 g heavy cream
- 3 g xanthan gum
- Tuscan extra virgin olive oil, as needed
Preparation
- Kale Chips: Remove kale stems and keep only the leaves.
- Blend almonds with warm water and a pinch of salt until smooth. Toss the almond mixture with the kale leaves.
- Spread on dehydrator trays and dry at 110°F for 4 to 6 hours until crispy. Store in an airtight container with parchment paper.
- Persimmon Foam: Blend peeled persimmons until smooth. Strain and mix with heavy cream, whipped egg white, gelatin dissolved in warm lemon juice, lemon zest, honey, and xanthan gum.
- Blend with an immersion blender. Pour into a siphon and charge with 2 cartridges. Chill for 45 minutes.
- To serve, shake the siphon well and dispense foam into a small serving dish. Garnish with fresh persimmon slices and a large kale chip. Drizzle lightly with Tuscan extra virgin olive oil and serve immediately.
Service Suggestions
- Serve immediately after dispensing the foam.
- Keep kale chips dry until plating to preserve crunch.
- Use small tasting bowls, spoons, or modern appetizer plates.
Dietary / HACCP Notes
- Contains nuts, dairy, egg, and gelatin.
- Hold cream, egg white, and finished siphon below 40°F / 4°C.
- Do not store dispensed foam; prepare close to service.
Nutrition (per serving, estimate)
| Calories | 210 kcal |
| Protein | 7 g |
| Carbohydrates | 18 g |
| Fat | 14 g |
| Fiber | 4 g |
| Cholesterol | 35 mg |
| Sodium | 310 mg |