Wine Aromatic Persimmon Sauce:
Korean forest product Gamhongro persimmon wine: 30 g
Soft persimmons: 300 g
Cake Ingredients: 10g Egg 150g Whipping Cream 50g Cream Cheese 20g Icing Sugar
As autumn breeze rises and persimmons turn red, let’s make a seasonal autumn dessert~
First, prepare the required ingredients: 4 pieces Milk: 40g Corn oil: 40g Cake flour: 50g Powdered sugar: 50gThe finishing touch of today’s dessert comes from Gamhongro Persimmon Wine, a Korean forestry product. This persimmon wine is the designated wine for Korean state banquets, featuring an elegant and mellow character. Its body is as red as agate, and its aroma is as sweet as honey. Upon tasting, it offers a layered feast of rich persimmon fruit flavor intertwined with slight astringency and sweet-sour notes.
The wine is crafted from premium late-autumn persimmons, which are high in juice fiber and moderately sweet. It follows ancient traditional methods and refined brewing techniques, holding the sole invention patent for persimmon distillation winemaking. Rich in tannins, the wine presents a clear yet full-bodied texture with a long-lasting finish.
Begin by baking a chiffon cake in advance: first mix milk and corn oil, stirring thoroughly until emulsified and blended. Sift in cake flour and mix well, then add egg yolks and stir until smooth to form the yolk batter. In a separate bowl, beat egg whites with fine sugar until the whisk, when lifted, forms a moist, curved peak. Take one-third of the meringue and fold it into the yolk batter with a spatula until just combined. Pour the mixed batter into the remaining meringue and fold gently to combine. Transfer the batter into a 28×28 cm baking pan and bake at 170°C for about 20 minutes.
Once the cake is baked and cooled, use a cup to press out round cake slices and set aside.
Now, prepare the persimmon wine jam: take soft persimmons, remove the flesh, and mash into a puree.
Add the Gamhongro persimmon wine, whose rich and mellow aroma not only enhances the flavor of the persimmon jam but also contributes beneficial components. The wine is rich in tannins and contains polyphenolic compounds, including tannins, as well as vitamins A and C, offering excellent nutritional value.
Heat the mixture to lukewarm (around 40°C), then add bloomed gelatin and stir until fully dissolved. This method thickens the jam without boiling, and after refrigeration, it achieves a jelly-like texture.
Mix the persimmon wine jam well and set aside to cool.
With a single spoonful, three distinct textures unfold, while the aroma of wine gently blooms between the lips and teeth—this is the tender taste of autumn. Dessert enthusiasts, gather quickly; miss it now, and you will have to wait another year!
