Anniversary Sale
DSC_0045 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 DSC_0002 METHOD 1. Wash the persimmon, cut into quarters and peel the skin off of the fruit. DSC_0004 2. Slice each quarter into 1/4" coins. DSC_0006 3. In a medium saucepan add water, agar agar, and sugar. Turn heat on medium-high and stir constantly. DSC_0009 4. As soon as the mixture bubbles at a low boil, turn off the heat. DSC_0017 5. Using a ladle, transfer the liquid mixture into a kanten dessert pan. DSC_0019 DSC_0020 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. DSC_0021 DSC_0030 7. Wrap dessert pan with plastic wrap and place in the refrigerator for at least 6 hours. DSC_0031 8. After 6 hours, the kanten will look slightly milky. DSC_0032 DSC_0036 9. Remove a square or cut into squares if you don't have partitions in your dessert mold. Serve immediately out of the refrigerator. DSC_0038 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. DSC_0051 Extra credit: This dessert is gluten-free and vegan-friendly!