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Feeling stuffed post-Thanksgiving? After a few days of leftovers drenched in butter, I found myself reaching for fruits of all kinds at my grocery store. It is the height of persimmon season and I've been eating at least one a day this month. To demarcate the period between one gluttonous holiday (Thanksgiving) and another (Christmas), I created this refreshing winter-friendly dessert called "Miss Blanche."

To celebrate winter fruits, I incorporated yuzu juice (you can use fresh or bottled) and Fuyu persimmons into a kanten dessert that ended up reminding me of Shiro Kuramata's Miss Blanche chair, hence the name of this recipe.


Miss Blanche


Serves 6

INGREDIENTS
1 package (0.15 oz/4 g) of kanten (agar-agar) powder
1 Fuyu persimmon
1 tbsp fresh or bottled yuzu juice
3/4 cup water
2-1/2 tbsp sugar

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METHOD

1. Wash the persimmon, cut into quarters and peel the skin off of the fruit.

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2. Slice each quarter into 1/4" coins.

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3. In a medium saucepan add water, agar agar, and sugar. Turn heat on medium-high and stir constantly.

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4. As soon as the mixture bubbles at a low boil, turn off the heat.

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5. Using a ladle, transfer the liquid mixture into a kanten dessert pan.

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6. Add 3-4 persimmon coins into each compartment. If you don't have the kanten dessert pan, drop the persimmons evenly throughout your dessert mold.

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7. Wrap dessert pan with plastic wrap and place in the refrigerator for at least 6 hours.

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8. After 6 hours, the kanten will look slightly milky.

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9. Remove a square or cut into squares if you don't have partitions in your dessert mold. Serve immediately out of the refrigerator.

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I love how the mild citrus of the yuzu brings out the sweetness of the persimmon in this dessert. The cool texture of the kanten serves as a palate cleanser during this period between our two winter holidays.

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Extra credit: This dessert is gluten-free and vegan-friendly!