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Persimmon Cream Recipe

Recipe by: tofu

"Well-ripened persimmons and stiffly whipped cream are sweetened and blended together. This simple dessert is delicious as is, or it may be frozen with or without a pie crust and enjoyed as a frozen treat. Creamy and delicious!"

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook
Ready In20 m

1Stir the honey into the persimmon puree to taste; it should be very sweet, since it will be mixed with the unsweetened cream.
2With an electric mixer, whip the cream to stiff peaks. Gently fold the persimmon-honey mixture into the whipped cream. Divide the cream into parfait glasses, serving dishes, or a baked pie shell. Serve immediately, chill, or freeze for a frozen mousse.

Footnotes

Cook's Note:
Use 6 to 8 persimmons, depending on the size of the fruit. You may sweeten the persimmons with sugar instead of honey, if you prefer. This recipe makes enough to fill one 9-inch pie shell.

Ingredients