Persimmon Nut Cheese Delight
This recipe uses Hachiya (Japanese) persimmons, which are very soft when fully ripe. They are combined with macadamia nuts to make a filling meal, which can be as humble or as festive as you prefer.
- 4 ripe Hachiya persimmons, peeled or unpeeled according to preference
- 1 ½ cup macadamia nuts, soaked for 2-4 hours
- ½ tsp. raw probiotic powder (optional)
- ½ - 1 tsp. Celtic sea salt, or to taste
- 1 ½ tsp. fresh lemon juice
- ¾ cup water
Prepare nut cheese by blending together soaked and drained macadamia nuts, water and probiotic powder in a high speed blender until smooth. Transfer the mixture into a strainer placed over an empty bowl (line it with cheesecloth if the holes in the strainer are big), place a clean plate on top, and place some weight on that plate, like a small bowl with water, to create enough pressure to slowly squeeze extra water from the cheese during the culturing process. Leave at room temperature to culture the cheese overnight or up to 24 hours if using the probiotic. Once this process is complete, mix in sea salt and lemon juice.
For casual eating spread the nut cheese over persimmon pieces, or combine with cut persimmons in a bowl. For a special occasion use a couple of 4-inch mini spring-form pan or a larger bowl to arrange cheese and persimmon pieces in layers. Blend some persimmon flesh in a food processor, pour on a plate, and flip the pan over the blended fruit. Decorate the top, and serve.
Note: Preparation time is 25 minutes plus soaking and culturing time.