Close X
Thursday, November 21, 2024
ADVT 
Salads

Green Papaya and Persimmon Salad with Pepper Coconut Sorbet

By Chef Jehangir Mehta, 21 Jan, 2016 04:05 PM

    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.

    MORE Salads ARTICLES

    Lentil & Charred Broccoli Chat

    Lentil & Charred Broccoli Chat
    “This is an interpretation of the way I look at today’s eating habits and trends. Chaat masala is readily available in every grocery in India. When I first combined chaat with balsamic vinegar and honey, the chaat went to another level. You can substitute any kind of beans and lentils and cauliflower can  replace the broccoli." – Ratnani

    Lentil & Charred Broccoli Chat

    ‘Chef Abhishek Roy’s ‘P3 Salad – Papaya, Pomegranate and Peanut’

    ‘Chef Abhishek Roy’s ‘P3 Salad – Papaya, Pomegranate and Peanut’
    Ingredients One medium-size green papaya, thinly sliced Roasted peanuts – one hand full Pomegranate seeds – one hand full Lemon juice – to taste Sugar – to taste Salt – to taste Chopped cilantro – few twigs Method Wash…

    ‘Chef Abhishek Roy’s ‘P3 Salad – Papaya, Pomegranate and Peanut’

    Bal Arneson’s ‘Avocado and Chickpea’ Salad

    Bal Arneson’s ‘Avocado and Chickpea’ Salad
    The first time I tried avocado was here in North America. I was intrigued by its creaminess, and I suspected it would go well with Indian spices and with chickpeas.…

    Bal Arneson’s ‘Avocado and Chickpea’ Salad

    Chef Bal Arneson’s Warm Beet and Paneer Salad

    Chef Bal Arneson’s Warm Beet and Paneer Salad
    My dear friend Paul had never tasted Indian food until he met me. He now loves paneer, and loves this salad. When I showed him how to make this Indian…

    Chef Bal Arneson’s Warm Beet and Paneer Salad

    Indian Spiced Potato Salad with Chickpeas

    Indian Spiced Potato Salad with Chickpeas
    For the dressing 1/4 cup fresh lime juice 1 Tbs. grainy mustard 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/4 cup extra-virgin olive oil 2 large cloves garlic, mashed to a paste 2 tsp.…

    Indian Spiced Potato Salad with Chickpeas

    Spicy Mango Salad

    Spicy Mango Salad
    Ingredients: 2 big ripe mangoes, peeled, pitted and cut into 1 inch cubes 1/2 English cucumber, cut lengthwise into quarters and chopped into half inch pieces 1/2 medium red onion, peeled and chopped 8…

    Spicy Mango Salad

    PrevNext