Go Back

Print Recipe
Course Dessert
Servings 12

Equipment

  • Ice Cream Churner Machine
  • Mandoline
  • Silicone Mold Quenelles - 63x29 h 28 mm ( Optional)
  • Stick Blender
  • Silicone sheets

Ingredients
  

For the Ice Cream

  • 250 gr Heavy Cream
  • 125 gr Milk
  • 1 Egg
  • 60 gr Sugar
  • 1 Vanilla pod

For the Saffron Crumble

  • 1/2 gr Saffron
  • 1 tbsp Lemon zest
  • 1 Lemon Freshly Juiced
  • 75 gr Unsalted butter
  • 130 gr Sugar
  • 1/2 dl Canola Oil
  • 1/2 tsp Bakers Ammonia
  • 160 gr Flour
  • 1 pinch Kosher salt

For the Persimmon Jam

  • 6 Ripe Persimmon Big ones, if they are small go for 8
  • 600 gr Sugar with Pectin
  • 1 Lemon Freshly juiced

for the dehydrated persimmon

  • 1 Persimmon

For presentation

  • 1 Gold leaf