Persimmon Pudding with Pistachio Brittle

Step 1

Grease a marble work surface with peanut oil. Add the granulated sugar and a teaspoon of lemon juice to a copper saucepan. Place it over the heat and cook until the caramel turns golden. Add in the shelled pistachios and mix so they are thoroughly covered, then pour everything onto the greased work surface (if you don’t have a marble surface, use a sheet of parchment paper or a silicone baking mat); immediately spread out the hot mixture with a spatula so it is even, then let it cool.

Step 2

Cut the pistachio brittle into bars and let it cool completely.|Whip the cream with a tablespoon of powdered sugar. Using a potato peeler, shave the chocolate bar. Blend the persimmons and add in the cream a little at a time. Distribute the pudding into bowls, top with the pistachio brittle, and garnish with the chocolate shavings.