Persimmon Toast with Herb Ash Ricotta by Chef Mike Parhm from King + Duke
Herb Ash Ricotta
1 gallon Whole Milk (Country Gardens Family Farm)
2 qt Heavy Cream
3/4 cup Champagne Vinegar
1 tbsp & 1 tsp Kosher Salt
1/8 lbs Smoked Sage (Rodgers, Greens, and Roots)
1/8 Smoked Rosemary (Rodgers, Greens, and Roots)
1/8 Smoked Tarragon (Rodgers, Greens, and Roots)
1/8 Smoked Lemon Balm (Rodgers, Greens, and Roots)
In large rondeaux, combine heavy cream and milk, and herbs over medium high heat and bring to simmer. Remove from heat and let steep for 10-15 minutes.
Strain infused milk and cream mixture through a fine mesh colander.
Return mixture to rondeaux and bring to a boil stirring frequently to prevent scorching.
Remove from heat, drizzle in vinegar and let sit for 1 minute to allow the curds to separate from the whey.
Line perforated pan with a 2 layer of cheese cloth (previously soaked and drained-2 LAYERS THICK)
Pour contents of the pot through the cheesecloth lined pan and discard the liquid. Let drain for 25 minutes, half way through the process add salt and lightly stir and move the ricotta to evenly incorporate the salt throughout.
Once the ricotta has drained for 25 minutes, place in 2 qt container, cover and refrigerate, will keep in refrigeration up to 5 days.
Persimmon Toast with Herb Ash Ricotta
1 Fuyu Persimmon (Green Ola Acres Farm)
1 Tbsp Canola Oil
1 Tbsp Butter
3 Garlic Cloves (crushed)
1 sprig Thyme
Pain au Levain (aka sourdough) Sliced 1 inch thick (TGM Bread)
2 Tbsp extra virgin olive oil (EVOO)
2.5 Tbsp Herb Ash Ricotta
Wildflower Honey as needed (Castle Rock Honey)
Maldon Sea Salt as needed
Brush Sourdough with EVOO on both sides.
Toast sourdough on a grill or in a sauté pan over medium heat until golden brown on both sides.
Spread ricotta evenly on one side of the toasted sourdough.
Cut persimmon into six equal pieces.
Heat an 8 inch sauté pan over medium high heat and add canola oil followed by butter.
Once butter is melted and foamy add persimmon and crushed garlic cloves and continue to cook.
Be sure to flip the pieces of persimmon once they have browned.
Add the thyme sprig for the last 15 seconds.
When the persimmon is browned evenly on all sides, the thyme is bloomed, and the garlic is roasted spoon persimmons and brown butter over ricotta toast.
Be sure not to waste any of the residual brown butter in the pan.
Drizzle persimmons and toast with wildflower honey and sprinkle with finishing salt.
