Persimon® kaki mille-feuille with prawns


  • 600 g “Persimon®” kaki
  • 300 g cooked prawns
  • 4 gelatin sheets, 3g each
  • 2 red tomatoes
  • Arugula (rocket)
  • Olive oil
  • Salt
  • Modena vinegar
  • 1 purple onion


For the Persimon® kaki gelatin: peel the “Persimon®” kakis, then chop and crush them.

Cook them until they set to a thick cream.

Add the gelatin sheets after first hydrating in cold water, mix well and leave in the fridge in a round mould.

Once cold, cut into slices of approximately 1 cm and set aside.

Peel the prawns and set aside.

Peel the tomatoes, remove the seeds and dice them.

Para hacer la vinagreta, mezclar 50 ml de vinagre con 150 ml de aceite, el tomate en dados y añadir sal.

Assemble the mille-feuille by placing layers of “Persimon®” kaki gelatin and prawns on plates. Add the rocket, the spring onion and pour the vinaigrette over and around the mille-feuille.