By Alina @ TLY
Warm double-boiled bird's nest with Fuyu persimmon pairs soaked nest with fresh persimmon slices and rock sugar, simmered gently in a covered bowl set inside a pot of water for about 40 minutes. Fuyu persimmon is in season from September, which makes early autumn the right window to make this while the fruit is at its best.
Key Takeaways
- Use Fuyu persimmon, the firm non-astringent type that can be sliced and eaten while still crisp, rather than the soft Hachiya type.
- Soak dry nest 4-6 hours or overnight, rinse gently, then double-boil about 40 minutes.
- Add persimmon slices in the last 10-15 minutes so they warm through without turning to mush.
- Rock sugar sweetens the bowl; a few slices of American ginseng are an optional addition, added with the nest at the start.
- A STANDARD SERVING of 3-5 g dry nest per bowl is right for this dessert.
What You'll Need
- 1 STANDARD SERVING (3-5 g) dry bird's nest per person, soaked and cleaned
- 1 ripe Fuyu persimmon, peeled and sliced into thin wedges
- Rock sugar, to taste
- 2-3 slices American ginseng (optional)
- Water
- White porcelain double-boiling bowl with lid
Method
1. Soak and clean the nest
Soak the dry nest 4-6 hours or overnight in cool water until soft, then rinse gently and pick over for any stray feather or debris. For the full step-by-step, see our guide on How to Soak and Clean Edible Bird's Nest. Soaked nest expands 3-4x in volume compared to dry.
2. Double-boil
Place the soaked nest in a white porcelain bowl with fresh water to cover, add the American ginseng slices if using, cover the bowl, and set it inside a larger pot of simmering water. Double-boil for about 40 minutes.
3. Add persimmon and sugar
In the final 10-15 minutes, stir in rock sugar to taste and add the persimmon wedges. Keep the double-boil gentle so the persimmon softens without breaking apart.
4. Serve warm
Ladle into individual white porcelain bowls and serve immediately while warm, with the pale persimmon wedges visible against the clear syrup.
Timing
| Step | Time |
|---|---|
| Soaking dry nest | 4-6 hours, or overnight |
| Double-boiling nest | About 40 minutes total |
| Persimmon and sugar added | Last 10-15 minutes |
Tips
Choose Fuyu persimmon that is firm rather than very soft, since it holds its shape better through the double-boil. If the persimmon is very ripe and soft, add it in the last 5 minutes only. Leftover cooked nest keeps 3-5 days refrigerated in a sealed container; reheat gently rather than boiling directly.
New to preparing bird's nest at home? Our soak-and-clean guide and expansion guide cover the basics this recipe builds on.
Shop Blue Label, Red Label, and 5A bird's nest for this recipe.
Frequently Asked Questions
Which persimmon works best in this recipe?
Fuyu persimmon, the firm non-astringent variety that can be eaten while crisp, holds up best through double-boiling. Soft Hachiya-type persimmon breaks down too quickly.
When should the persimmon go into the pot?
Add it in the last 10-15 minutes of the 40-minute double-boil so it warms through without turning to mush.
Is American ginseng necessary in this recipe?
No, it's an optional addition. A few slices of American ginseng can go in with the nest at the start if desired.
How long does the finished dessert keep?
Cooked bird's nest keeps 3-5 days refrigerated in a sealed container; reheat gently before serving.
