Persimmon Soufflé with Walnut Praline Ice Cream

For soufflé base:

1. In a mixer with a whisk attachment, whip the yolks with sugar until pale, and then mix in the cake flour.

2. Warm milk with vanilla bean until 60C, then whisk in the egg mixture and bring up the milk until 72C while constantly stirring the heavy bottom pot. 

3. Cool the mixture.

For soufflé batter:

1. In a mixer fitted with a whisk, whip the egg whites on medium speed until frothy, add the sugar and keep whipping until the egg whites are firm.

2. Fold the egg white mixture with the chilled soufflé base.

3. Right before service, warm up a cast iron skillet in a 220C oven.

For ice cream:

1. Warm milk and cream in a heavy bottom pot until it reaches 40C, and then add sugars slowly while stirring with a wire whisk.  When the dairy comes up to 65C, add the milk powder and the stabilizer while whisking the mixture. 

2. Bring the base until 85C, strain and chill.  Let rest for 12 hours before spinning the ice cream.

To Plate:

1. Right before service, warm up a cast iron skillet in a 220C oven.  Butter and flour the pan, put the cut persimmon on the bottom of the pan, and pour the soufflé batter on top.

2. Bake in the hot oven until the batter is brown cooked through.

3. Scoop the ice cream with folded walnut praline inside it, and serve along the soufflé immediately.

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