The fresh, crisp taste of papaya offers a great textural counterpoint to the soft, gentle persimmon. A scoop of coconut sorbet makes this plate extremely cool and refreshing.
Ingredients:
For the green papaya and persimmon salad
1 medium green papaya
1 ripe persimmon
1 teaspoon olive oil
Pinch of kosher salt
1 teaspoon sugar (optional)
Micro herbs for garnish
For the pepper coconut sorbet
1 sheet gelatin
2 cups frozen coconut puree, thawed
3 turns of black pepper from a mill
½ cup sugar
Preparation:
For the pepper coconut sorbet
Place the gelatin sheet in a bowl of cold water.
Combine one cup of the coconut puree and the black pepper in a medium bowl, and set aside.
In a saucepan, combine the remaining coconut puree with the sugar and bring to a simmer.
Remove the gelatin from the water and wring out the excess liquid, as if from a towel.
Add the gelatin to the warm coconut and whisk until completely dissolved. Mix this into the reserved coconut puree.
Place in an ice bath to cool until syrupy.
Stir and process in an ice cream machine, following the manufacturer’s instructions, and then put in the freezer until needed.
For green papaya and persimmon salad
Remove the shin from the papaya, using a peeler.
Slice the lengthwise into 1/8 inch slices using a mandolin or knife, and then cut each slice into long juliennes (sticks). Place in a medium bowl.
Peel and then cut the persimmon into thin slices. Add to the papaya.
Toss the papaya and persimmon with the olive oil and salt. (Adding sugar will help to break down the persimmon, but it can be left out to reduce the level of sweetness.)
Arrange small bunches of the fruit into circular mounds on a plate. Place a scoop of sorbet on each. Garnish with micro herbs.
