Glazed Persimmon Cannelloni

Irish moss Paste
Ingredients:
2 hefty handfuls of Irish moss

Directions:
Place the moss into a straining bowl. Take the bowl outside and completely rinse the sand and debris out of the moss. Do this several times until the moss is clean. Bring it back into the kitchen and place it in a large bowl. Cover the Irish moss with filtered water. Let sit for 1 hour. Drain it and repeat the procedure 2 more times. When the water runs clear, place it into a glass airtight container. Fill it with filtered water and place it into the refrigerator for 24 hours. Remove it from the refrigerator and place it into a strainer. Rinse it again with filtered water. The expanded moss should measure 4 cups. Place it into a Vitamix and add 1 cup of filtered water. Blend it until creamy smooth. Test it by hand to make sure there is no grittiness. Place it into a mason jar with a plastic lid and put it into the refrigerator. Take some masking tape and mark the date on the jar. It will last for 2 weeks in the refrigerator.

Note: You will have Irish moss left over from this recipe. Use it in smoothies, cheeses, facials, or however you choose. I love it for all of its wonderful properties.

Persimmon cream filling Ingredients:
1 cup fresh Thai Young coconut meat
1 cup dried persimmons
3 cups filtered water
¼ tsp. fresh organic turmeric (microplane grater)
2 tsp. fresh lemon juice
¼ tsp. pink Himalayan salt
¾ cup Irish moss paste
3 tbsp. organic maple syrup
20 drops Orange Medicine Flower extract
¼ cup melted coconut butter
1 cup melted coconut oil
2 tbsp. Sunflower lecithin

Directions:
Soak the persimmons in 3 cups of filtered water for one hour. Drain and save the persimmon water. Place the drained persimmons, coconut meat, turmeric, lemon juice, salt, maple syrup, 3 Tbsp. of the persimmon water, and orange extract into a Vitamix. Blend until creamy smooth. Add the melted coconut butter to the Vitamix and blend it in. Add the coconut oil and blend it in using a tamper. Remove ½ cup from the Vitamix and set it aside for future use. Take the remaining mixture and place it into an airtight container in the refrigerator overnight.

Coconut Persimmon Swirl
Ingredients:
½ cup filling
1 cup fresh Thai young coconut meat
¼ tsp. pink Himalayan salt
½ tsp. fresh lemon juice
1 13.66 oz. Thai young coconut milk
2 tbsp. organic maple syrup
10 drops orange Medicine Flower extract

Directions:
Place the coconut meat, salt, lemon juice, coconut milk, maple syrup, and orange extract into a Vitamix. Blend until creamy smooth. Test it with your fingers to make sure there is no grittiness. Take 2 dehydrator trays with teflex sheets. Pour ½ of the nut mixture onto one of the trays. Pour the other half on the other tray. Take the ½ cup of persimmon cream filling that you set aside and place it in a squirt bottle. Swirl it onto the two circles on the dehydrator trays, beginning in the center of the circle going outward. Take a Mercer M35601 rubber spatula and make a floral design with it. Swirl the filling in and out of the coconut mixture from the center outward and then back in. It will create a marbling effect. Place the swirl into the dehydrator at 115 degrees for 8 hours. Remove from the dehydrator onto dehydrator trays without teflex sheets. Continue dehydrating for another 3 hours. Check it to see that it is not getting too dehydrated.

Directions:
Soak the cashews in filtered water for 1 hour. Take the flaxseed and grind it into powder in the dry Vitamix container. If you don’t have that, use a coffee grinder. Drain and rinse the cashews and place them into a Vitamix. Add the 1/2 cup of persimmon water, maple syrup, vanilla, lemon juice, and salt. Blend until creamy smooth. Test it with your fingers for smoothness. Take the flaxseed powder and blend it in. Take a dehydrator tray with a teflex sheet. Pour the mixture into the middle of the sheet. Using an angled spatula spread it flat and evenly into a square that covers the sheet. The batter should be a square that covers the sheet up to 1/8 “from the outside edge. Place it into the dehydrator at 115 degrees along with the persimmon swirl for 5 hours. Remove it from the dehydrator and flip it over onto another teflex sheet. Place it back into the dehydrator for another 5 hours. You want to check it and make sure it is still pliable. The finishing time depends on where you live and what the humidity level is.

Directions:

Soak the persimmons in 1 cup of filtered water for one hour. Drain and save the persimmon water. Place the drained persimmons,
Irish moss, orange juice, turmeric, maple syrup, salt, orange zest, orange extract, and ¼ cup of the saved persimmon water into a Vitamix. Blend until creamy smooth. Test it with your fingers for smoothness. Place it into an airtight container in the refrigerator overnight.

Candied Walnuts
Ingredients:
2 cups walnuts (organic walnuts soaked and dehydrated)
½ cup organic maple syrup
¼ tsp. Himalayan salt
2 tbsp. freshly squeezed orange juice
½ tbsp. orange zest

Directions:
Place the walnuts into a large mixing bowl. Place the remaining ingredients into a measuring cup and whisk them all together. Pour the mixture over the walnuts and mix together until all of the walnuts are coated evenly. Place the nuts onto a dehydrator tray with a teflex sheet. Dehydrate for 10 hours at 115 degrees. Remove them from the dehydrator. Flip them over onto another tray with a teflex sheet. Place them back into the dehydrator for another 10 hours.

Assembly:
Take the filling out of the refrigerator and let it sit on the counter for 1 hour to soften. Zest one of the oranges. Take 2 decorative platters and place one of the persimmon swirls on each of the platters. Set aside. Remove the cannelloni from the dehydrator tray and place it on a chopping block. Take a ruler and a sharp knife. Cut a straight edge on each of the 4 sides of the cannelloni square. You should have a 12” X 12” square. Cut a 2” X 12” strip. Divide the strip into three 4” pieces. You will have three 2” X 4” pieces. Stack the 3 pieces on top of each other evenly. This is the template to cut the remaining cannelloni wraps. Take a squirt bottle and fill it with the glaze. Take two handfuls of walnuts and chop them into small pieces. Fill a pastry bag with a Wilton 1M tip halfway with the persimmon filling. Take one of the cannelloni wraps. Place it on the chopping block. Begin a zig zag pattern of filling ¼” from the end of the wrap to the other end. Leave ¼” empty at both ends. Refer to the photo. Take the glaze and make a swirl over the filling. Place a few walnuts evenly over the glaze. Take some tweezers and place some orange zest over the walnuts. Roll the cannelloni up with your fingers starting at one end. If the filling runs over, take an angled spatula and remove the excess. Take the pastry bag and place two flowers of filling on each end of the cannelloni. Refer to the photo. Take the glaze bottle and place strips of glaze over the top of the roll. Refer to the photo. Place a walnut on top of each strip of glaze in the center top of the roll. Lift up the roll and place it on one of the persimmon swirls on a platter. Repeat the procedure until all of the wraps are complete and lined up on the platters. Take some tweezers and place some zest on top of each of the walnuts. Place some zest in the center of each of the flowers on each end of the cannelloni rolls.
Makes 15 cannelloni.

The wraps will last for 1 to 2 weeks in an airtight container at room temperature. Since the shells will not store in the refrigerator, always fill them right before serving. Store the remaining ingredients in the refrigerator and assemble before each serving. The other ingredients will last 3 to 4 days in the refrigerator.​