Here is the dessert made by Camille GEORGES, one of the finalists of the K-Food Challenge 2020.
This dessert made with dried Korean persimmons clearly doesn’t look like a dessert which is perfect to surprise your guests.
Knead 75g of flour and 37ml of lukewarm water until you get a dough that does not stick and let it rest for 20 minutes in the fridge.
Spread the dough to make circles for filling and close by pinching the dough.
Bake for 30 seconds on each side in a small amount of oil.
Rehydrate the persimmon and add a little sugar.
Mix to obtain a rather thick paste.
Prepare the yuzu cream by beatting 1 egg with an egg yolk.
Melt 50g of butter, and once melted add 3 tablespoons of yuzu juice, 100g of sugar and the beaten eggs and mix quickly with a whisk to incorporate everything.
Mix the preparation regularly. It takes between 8 and 10 minutes over low heat for the cream to set.
