Vanilla ice cream, Persimmon jam, Dehydrated Persimmon, Gold leaf and Saffron Crumble

Method

1. Start with the ice cream and extract the vanilla with back of a small knight carefully from the pod
2. Mix the vanilla, cream and milk and bring to simmer over medium heat in a small saucepan, remove from the heat.
3. In a separate bowl, whisk egg and sugar till the mix become light and creamy.
4. Pour the warm milk and cream over the egg mix and whisk to combine.
5. Return the mixture to the saucepan and stir continually over medium heat until it reaches 83 degrees and thick enough to coat the back of a spoon.
6. Place a bowl over an ice bath and pour the mixture through a Sieve into the bowl to cool.
7. when it chill down to 22 degrees, put it in the ice cream machine and follow the churner instructions.
8. Set aside the ice cream either in silicone mold or a proper container and freeze until required.
9. When Ice cream is out of the way and in the freezer move on to the persimmon jam
10. Wash the persimmons and pat them dry
11. Clean the persimmons by pealing them and removing the stem parts
12. Cut the persimmons into 2cm chunks
13. Place the Persimmons into a large sauce pan with the pectin sugar and lemon juice
14. Place the sauce pan on a medium high heat and keep steering till it comes to boil
15. Decrease the temperature to medium low and allow the persimmon to cook
16. When cooked, use a stick blender and smoothly blend the jam
17. Let the jam to get thickened for at least 1 hour over medium low heat
18. Test the jam by placing a small amount on a cold plate and making sure that it does not run over and is completely set
19. Place the jam into a sterilised jar and let it cool
20. Move on to saffron crumbles which are basically crushed saffron cookies by starting the oven to 175 degrees
21. Mix the saffron and lemon juice together
22. Mix the butter, sugar and saffron lemon
23. Add oil, bakers ammonia, flour, Lemon zest and salt, mix everything together into a nice smooth dough
24. Divide the dough into 25 small pieces and roll into balls or just use a cookie scoop to scoop
25. Place them on a baking paper and flatten them gently and place them into the oven for 15 to 17 min
26. Remove them from the oven and let them cool
27. Moving on to the dehydrated persimmon, use a mandoline and cut the persimmon into thin disks
28. Place the disks between 2 silicone sheets and place that in the oven for 40 min with 100 degrees
29. Once they are done, take them out and lay them over a cutting board to cool off. Be careful to not to cut the persimmon too thin or too thick to get a nice results, otherwise they might either burn or do not get dehydrated

For Plating:

1. Place one saffron cookie in between a baking paper and carefully smash it with a wooden stick

2. Pour a little bit of a jam into squeeze bottle.

3. Place the crumble on the bottom on the plate, Squeeze 4 dollops of jam around the crumble according to the picture and 3 dollops right under the ice cream

4. Take the ice cream out of the mould and place it carefully on top of the crumble or use 2 spoons and Quenelle the ice cream

5. Place the dehydrated persimmon on the back and gold leaf on top, you can choose to use some edible flowers or leafs to decorate even more.

Bon Appétit !