Carlotte with Persimmons

Shape: 1/2-ball, 1l-content

Prepare a sponge cake from the dough ingredients, spread it on a tray (36X42cm) and bake it, spread it with strawberry jam, roll it up and cut it into 7-8 mm thick slices.

Spread the 1/2 ball mold with it.

For the crem: Cut purple pomegranates in half, , scoop out pulp and beat with sugar and egg yolks in boiling water bath until just below boiling point.

Melt the gelatine, soaked in cold tap water and squeezed out, in it. Pass the mixture through a sieve to remove the seeds.

Allow the cream to cool.

Whip the cream until stiff and fold into the gelatinized mixture.

Remove the skin from the persimmons and cut into small cubes.

Fill the cream together with the persimmon cubes in layers into the lined mold. Cover with chocolate sponge cake or any remaining strawberry roulade slices. Allow to firm up in the icebox.

Turn out onto a plate and glaze with warmed apricot jam.

Top with whipped cream and chopped pistachios.

Whipped cream, purple granadilla, sharon

Tip: Feel free to use better chocolate – the more delicious the result!

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