Persimmon Souffle Recipe

Prepare persimmon shells and puree

Wash the persimmons. Slice off the top 1/4 of each Fuyu persimmon to create a lid and scoop the flesh out with a spoon, leaving the peel intact to use as a serving shell. Reserve lids if desired. Strain the scooped persimmon flesh through a fine mesh sieve or pulse in a blender until very smooth. You should have about 1 1/2 to 2 cups of persimmon purée. If the purée is very sweet, stir in up to 1 tsp lemon juice to balance flavor.

Make the persimmon base

In a small saucepan over medium-low heat, combine the persimmon purée and 60 g granulated sugar. Stir until warmed and sugar dissolves. Whisk in 1 tablespoon cornstarch to slightly thicken; cook for 1–2 minutes until the mixture thickens and becomes glossy. Remove from heat and whisk in the 4 egg yolks a little at a time (temper quickly: whisk a spoonful of hot purée into the yolks first, then return yolks to the pan and stir thoroughly). Stir in 1 tsp vanilla extract and a pinch of salt. Allow mixture to cool to lukewarm.

Prepare molds

Preheat oven to 375°F (190°C). Brush the inside of each reserved persimmon shell with melted butter and sprinkle with 1 tsp granulated sugar, turning shells to coat evenly (this helps the soufflé climb). Place shells upright in a snug baking dish (use crumpled foil to steady them if needed).

Whip egg whites and fold

In a clean, dry bowl use a whisk or electric mixer to beat the 5 egg whites with a pinch of salt until foamy. Gradually add 40 g granulated sugar while continuing to beat until glossy medium-stiff peaks form. Fold one-third of the meringue into the cooled persimmon-yolk mixture to loosen it, then gently fold in the remaining meringue in two additions using a rubber spatula—fold with large strokes to retain air but ensure uniform color.

Fill shells and bake

Spoon the soufflé mixture into the prepared persimmon shells, filling to just above the rim to allow a small crown. Smooth the tops and wipe any spills from the rims. Place the filled shells in the preheated oven and immediately reduce temperature to 350°F (175°C). Bake for 12–16 minutes until the soufflés are risen, set on top, and lightly golden. Do not open the oven in the first 10 minutes of baking. Timing will vary with shell size—look for a slight jiggle in the center.

Finish and serve

Remove the soufflés from the oven. Dust lightly with powdered sugar if desired. Serve immediately, each soufflé in its persimmon shell alongside a scoop of cashew ice cream. Garnish with toasted chopped cashews and a mint leaf.

Soak cashews

Place 1 cup raw cashews in a bowl and cover with 1 cup hot (not boiling) water. Let sit 20–30 minutes to soften. Drain and reserve soaking liquid if needed for thinning.

Blend base

In a high-speed blender, combine the soaked and drained cashews, 1 cup whole milk, 1 cup heavy cream, 60 g granulated sugar, 1 tablespoon maple syrup (or honey), 1 tsp vanilla extract, and a pinch of salt. Blend on high until completely smooth and silky, about 1–2 minutes. If the mixture is too thick, add up to 2 tablespoons of the reserved soaking liquid or milk to reach a pourable consistency.

Chill and freeze

Cover the blended mixture and chill in the refrigerator for at least 2 hours or up to overnight to let flavors meld and ensure proper churning temperature. Pour the chilled base into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency (typically 20–30 minutes). Transfer to an airtight container and freeze for at least 2 hours to firm up.

No-ice-cream-maker option

If you don't have an ice cream maker, pour the chilled base into a shallow freezer-safe container. Freeze for 45 minutes, then vigorously whisk or blend to break ice crystals. Repeat this stirring every 30–45 minutes until smooth and scoopable (3–4 cycles).

Before serving, place a scoop of chilled cashew ice cream beside each persimmon soufflé. Sprinkle toasted chopped cashews over the ice cream and dust the soufflé with powdered sugar. Add a small mint leaf for color. Serve immediately so the soufflé retains height while the ice cream provides a cool contrast.