1 lb fresh ripe persimmons
1 lb fresh kale
8 oz raw peeled almonds
4 oz warm water
1 tsp sea salt
2 tsp honey
1 fresh lemon
2 gelatin sheets
1 egg white
1 cup heavy cream
1 tsp xanthan gum
Tuscan extra virgin olive oil
Kale Chips:
Remove kale stems, keep only the leaves. Blend almonds with warm water and a pinch of salt until smooth. Toss almond mixture with kale leaves. Spread on dehydrator trays and dry at 110°F for 4–6 hours until crispy. Store in airtight container with parchment paper.
Persimmon Foam:
Blend peeled persimmons until smooth. Strain and mix with heavy cream, whipped egg white, gelatin dissolved in warm lemon juice, lemon zest, honey, and xanthan gum. Blend using an immersion blender. Pour into a siphon and charge with 2 cartridges. Chill for 45 minutes.
To serve, shake siphon well and dispense foam into a small serving dish. Garnish with fresh persimmon slices and a large kale chip. Drizzle lightly with Tuscan extra virgin olive oil and serve immediately.