METHOD To make the Persimmon Chips: Cut the persimmons in quarters and purée with the egg white for 1 minute, or until smooth. Using an offset spatula, spread the batter into at least 30 small circles on a Silpat-lined or nonstick sheet pan. Bake at 225 degrees for 45 minutes, or until dry. Remove the chips from the pan while still warm and let cool on the counter or another flat surface.
ASSEMBLY Place a quenelle of Green Tea Sorbet in the center of each plate and top with a Fortune Cookie Tuile. Place a quenelle of Darjeeling Tea Sorbet on the tuiles and top with another tuile. Place a quenelle of Chamomile Tea Sorbet on top of the tuiles and press 5 persimmon chips vertically into the top of the quenelles of sorbet.
Green Tea Sorbet
Yield: 2 cups
1 cup freshly squeezed orange juice
½ cup sugar
2 tablespoons green tea
2 mangos, peeled and chopped
¼ cup corn syrup
METHOD Bring the orange juice, sugar, and tea to a boil in a small saucepan. Cover, remove from heat, and steep for 30 minutes. Place in the blender with the remaining ingredients and purée for 2 minutes, or until smooth. Strain through a fine-mesh sieve, refrigerate to chill, and then freeze in an ice cream machine. Keep frozen until ready to use.
Fortune Cookie Tuiles
Yield: approximately 20 tuiles
¾ cup plus 2 tablespoons flour
½ cup plus 2 tablespoons sugar
3 egg whites
2 tablespoons hot melted unsalted butter
½ teaspoon pure vanilla extract
¼ teaspoon ground ginger
METHOD Combine the flour and sugar. Add the egg whites and combine on low speed in an electric mixer fitted with the paddle attachment. Add the melted butter in a steady stream and mix until incorporated. Add the vanilla and ginger and mix until combined. Cover with plastic wrap and refrigerate for at least 2 hours. Drop 1 teaspoon of the chilled batter onto a Silpat-lined or nonstick sheet pan and use an offset spatula to spread the batter into a 3-inch circle. Repeat with the remaining batter. Bake at 325 degrees for 7 to 10 minutes, or until light golden brown. Remove the tuiles from the pan while still warm and let cool on the counter or another flat surface.
Darjeeling Tea Sorbet
Yield: 1½ cups
1½ cups peeled, cored and chopped ripe
½ cup water
½ cup freshly squeezed lemon juice
2 tablespoons Darjeeling tea, in a
½ cup Simple Syrup (see Appendices)
2 tablespoons corn syrup
METHOD Bring the pears, water, and lemon juice to a boil. Add the tea, cover, remove from the heat, and steep for 30 minutes. Remove the sachet, squeezing out any liquid into the pan. Cool the mixture slightly, then purée with the Simple Syrup and corn syrup for 2 minutes, or until smooth. Strain through a fine-mesh sieve, refrigerate to chill, and then freeze in an ice cream machine. Keep frozen until ready to use.
Chamomile Tea Sorbet
Yield: 1½ cups
½ cups apple juice
¼ cup freshly squeezed lime juice
2 tablespoons chamomile tea
1 tablespoon corn syrup
¼ cup Simple Syrup (see Appendices)
METHOD Bring the apple and lime juices to a boil. Add the tea, cover, and steep for 30 minutes. Strain through a fine-mesh sieve and then stir in the corn syrup and Simple Syrup. Refrigerate to chill and then freeze in an ice cream machine. Keep frozen until ready to use.