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How To make Individual Persimmon Pie with Vanilla Bean Ice Cream
=== PIE CRUST === 2 cups Flour
1/4 teaspoon Salt
1 1/2 teaspoons Sugar
1 cup Solid vegetable shortening
1/2 cup Ice water
=== FILLING === 1 tablespoon Butter
2 pounds Persimmon
medium diced
1 cup Granulated sugar
1/4 cup Grand Marnier
Juice of one lemon 2 tablespoons Cornstarch
1/2 cup Cold water
=== TO ASSEMBLE === 4 scoops Vanilla bean ice cream
Powdered sugar :
in shaker Cinnamon and sugar mixture in shaker 1/2 cup Caramel sauce :
in a squeeze bottle
For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly-floured surface. Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-inch thick. Preheat the oven to 425 degrees. Butter four 4-ounce ramekins. For the filling: In a sauce pan, over high heat combine the persimmons, sugar, Grand Marnier, and lemon juice. Bring the mixture up to a boil. Combine the cornstarch and the cold water together, making a slurry. While whisking the fruit constantly, add the slurry. Cook the mixture for 5 to 6 minutes or until the mixture thickens. Cool the mixture for about 10 minutes. Spoon 1/4 of the fruit mixture into each of the four ramekins. Gently lay the individual pie crusts over each ramekin. Using your hands, form the crust around the lip of the ramekin, cutting off any excess pie crust. Place in the oven and bake for 10 to 12 minutes or until golden-brown. To assemble, place the ramekin on a plate. Place a scoop of vanilla ice cream right on top of the pie. Drizzle the caramel over the top. Sprinkle with powdered sugar and cinnamon mixture. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2293 broadcast 02-25-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-09-1997
How To make Individual Persimmon Pie with Vanilla Bean Ice Cream's Videos
Persimmon Pie Vegan Raw Healthy HCLF
Quantities I used:
Pie : 2 medium sized Fuyu Persimmons
Hazelnut stevia or Dates, Maple syrup, Palm sugar.
8 oz Cashew Almond Milk -Any plant milk
Pumpkin Pie Spice
Optional - young coconut milk, Tofu, Soaked Cahsews, etc. BE CREATIVE!
For the Frosting:
1 Sapote (banana, avocado will work),
Coconut meat to taste,
Stevia,
A tiny bit of plant milk
i used half a persimmon for it as well in order to thicken it up.
Other thickeners could work as well- psyllium husk, Coconut Flout, etc
Half an Apple for the layers.
Blender
simple as that!!! Raw, Vegan and High in whole plant carbs! Healthy and high in antioxidants and fiber!
We loved the pie so much - it was gone by that same evening!
** My favorite stevia is
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Hand-Making 480 Desserts Each Night at a 2 Michelin Star Restaurant | On The Line | Bon Appetit
“In a tasting menu restaurant, everybody gets a dessert. So if you have 80 a day, you gotta have 80 desserts a day. We have to be very fast. There's only a couple of other restaurants in the city that has two Michelin stars.” Go behind the scenes at Providence with pastry chef Mac Daniel Dimla for a day crafting decadent desserts in the heart of Hollywood.
Director: Maria Paz Mendez Hodes
Director of Photography: April Maxey
Editor: Jamie Gordon
Director of Culinary Production: Kelly Janke
Creative Producer: Lisa Paradise
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa; Peter Brunette
Camera Operator: Justin Abbate
Assistant Camera: Lucas Vilicich
Production Assistant: Fernando Barajas; Jordan Crucchiola
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Special Thanks: Meghan Patke; Michael Cimarusti & The Providence Family
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