Recipe for: Fusion persimmon-yuzu cocktail with matcha-coconut foam (variant c2290de3) - photo 1
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Recipe for: Fusion persimmon-yuzu cocktail with matcha-coconut foam (variant c2290de3)

Drinks Fusion cuisine 45 min Medium 5 wyświetleń ~21.66 PLN - (0)
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Description

A seasonal, visually striking drink that combines the sweetness of ripening persimmon with the sharp, aromatic note of yuzu and a spicy hint of cardamom. Topped with a delicate, greenish foam made from coconut milk and matcha, it adds a Japanese character, while a light ginger syrup enhances the freshness and warming properties - perfect for cooler days. The cocktail is a fusion: it combines Japanese finesse (matcha, yuzu) with Mediterranean-Middle Eastern cuisine (cardamom, caramelized fruits), served in transparent glasses creating a color contrast between the orange-green base and creamy foam. Excellent as a welcome drink for a party, an elegant dessert drink, or a café menu item. Serve immediately, garnished with pomegranate seeds and a sprig of fresh mint to intensify the aroma and color.

Ingredients Used

Ingredients (13)

Servings:
4
  • Yuzu juice 45 ml
  • Matcha (green tea powder) 2 łyżeczki (~4 g)
  • Cane syrup 60 g
  • Fresh ginger 20 g
  • Sparkling water 200 ml
  • Ice (cubes) 200 g
  • Coconut milk 200 ml
  • Aquafaba (chickpea water) 60 ml
  • Persimmon 2 szt. (~300 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Cardamom 2 g
  • ✨ Opcjonalne
  • Pomegranate seeds 60 g
  • Fresh mint 0.3 pęczków (~10 g)
💰 Szacowany koszt dania: ~21.66 PLN (5.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Kaki puree

1

Prepare the persimmons: wash the fruits, cut off the stems with a knife, and slice each in half. If the fruit is very ripe, the flesh will be soft — scoop it out with a spoon. Place the flesh in a blender along with 20 g of cane syrup (about 1/3 of the prepared syrup) and 10 g of fresh ginger (sliced thinly). Blend on high speed for about 40–60 seconds until the mixture is smooth and silky. Strain through a fine sieve, pressing with a spoon to obtain a thick, uniform puree — it should have the consistency of yogurt.

Ingredients: Persimmon, Cane syrup, Fresh ginger
Use a high-power blender or immersion blender. A fine mesh strainer and a silicone spatula are best for straining. If the puree is too thick, add 10–20 ml of water.

Ginger syrup

2

Prepare the ginger syrup: in a small saucepan, place the remaining brown sugar syrup (about 40 g), chopped remaining ginger (about 10 g), 1/2 teaspoon of cardamom (1 g), and 30 ml of water. Heat over low heat for 6–8 minutes, until the ginger releases its aroma and the syrup thickens slightly. Strain into a bowl and let cool. The syrup should be fragrant, slightly spicy, without any bitter notes of ginger.

Ingredients: Cane syrup, Fresh ginger, Cardamom, Sparkling water
Use a small saucepan with a thick bottom, stirring occasionally. Do not bring to a strong boil — just a gentle simmer. The syrup can be prepared in advance and cooled.

Preparing the drink base

3

In a large jug, combine 300 g of strained persimmon puree (from step 1) with 45 ml of yuzu juice, a pinch of salt (1 g), and the filtered ginger syrup (the entire syrup obtained from step 2). Mix well with a wooden spoon or whisk for 20–30 seconds until the ingredients are combined. Taste – the drink should be distinctly sweet and sour with a slight spicy note; if it's too sweet, add 10–15 ml of yuzu or lemon juice.

Ingredients: Persimmon, Yuzu juice, Cane syrup, Salt
Use a pitcher with a capacity of at least 1 liter. A wooden spoon or silicone spatula is best for combining the thick base. Taste and gradually adjust the acidity.

Matcha-Coconut Mousse

4

Chill the coconut milk and aquafaba: place the can of coconut milk in the fridge for 10–15 minutes (if using carton milk, make sure it is very cold). In a wide bowl, combine 200 ml of chilled coconut milk, 60 ml of aquafaba, and 4 g of matcha. Use a sieve to sift the matcha without lumps directly into the liquids. Whip with a hand mixer or stand mixer on medium-high speed for 3–5 minutes, until the mixture begins to thicken and forms a light, stable foam with a cream-like consistency (similar to chantilly cream, but lighter). If the foam is too runny, continue whipping in 30-second intervals.

Ingredients: Coconut milk, Aquafaba (chickpea water), Matcha (green tea powder)
Use a metal or glass bowl and a cool mixer attachment. Aquafaba whips up similarly to egg whites, but may need a bit more time. If you don't have aquafaba, you can use 60 g of whole egg whites (not vegan).

Chilling and preparing the glass

5

Chill the glasses: place 4 tall, transparent glasses in the fridge for 5–10 minutes or fill them with ice for 3 minutes to make them cold. Put about 50 g of ice at the bottom of each glass (a total of 200 g). This will provide a visual effect and keep the layers intact.

Ingredients: Ice (cubes)
The best are transparent, tall Collins glasses. Chilling the glass helps maintain the foam and visual layers.

Cocktail Assembly

6

Layering: pour 150 g (ml) of the prepared kaki-yuzu base (from step 3) into each glass with ice — pour slowly, keeping the pitcher close to the glass to avoid too much agitation. Then gently top off with 50 ml of sparkling water, pouring down the side of the glass to maintain a smooth top line. Finally, using a spoon or small spatula, gently add the matcha-coconut foam (about 50 g of foam per glass), spreading it evenly until a creamy layer forms on top.

Ingredients: Sparkling water, Coconut milk, Persimmon
To achieve an even layer of foam, hold the spoon upside down just above the surface of the drink and slowly transfer the foam. Pour the sparkling water very slowly to avoid mixing the colors.

Decoration

7

Finishing and decoration: sprinkle the top of each foam with a few pomegranate seeds (about 15 g per glass, if using) for color contrast. Place a sprig of fresh mint on the rim of the glass. Optionally, you can add thin strips of yuzu or lime for aroma.

Ingredients: Pomegranate seeds, Fresh mint
Additionally, you can add pomegranate seeds and mint; if you want a stronger citrus aroma, use finely grated zest from yuzu or lime (without the white part).

Serving

8

Serve immediately: serve the cocktails right away to keep the foam's structure and color contrast. Provide with a straw and a spoon for stirring, so guests can mix the foam with the base to their liking.

If the drink sits too long, the foam may fall — the best visual effect can be achieved within the first 10 minutes after preparation.

Fun Fact

💡

Persimmon is a fruit traditionally valued in East Asia; in Japan, ripening persimmons are often dried (hoshigaki) as a delicacy. The combination of persimmon and matcha is a modern pairing that blends Japanese flavors with international accents.

Best for

przyjęcie świąteczne menu kawiarniane wieczorne spotkanie towarzyskie zimowy brunch

Tips

🍽️ Serving

Serve chilled in transparent glasses to showcase the contrast between the orange base and the green foam. Serve with a straw and a small spoon; guests can choose whether to mix the foam with the base. For an alcoholic version, add 30–40 ml of light rum or sake to the base before pouring in the sparkling water.

🥡 Storage

Kaki puree and ginger syrup can be stored in the refrigerator for up to 48 hours in an airtight container. The prepared foam is best whipped just before serving — it is not suitable for long storage (up to 2 hours in the refrigerator at most, but it may lose its fluffiness).

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