Persimmon Cream recipe

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Ingredients

3 ½ tablespoons honey
7 ripe persimmons, peeled and pureed
1 pint chilled whipping cream

Nutrition Info

348 calories
carbohydrate: 22.1 g
cholesterol: 108.7 mg
fat: 29.5 g
fiber: 0.5 g
protein: 1.9 g
saturatedFat: 18.3 g
servingSize: -
sodium: 30.9 mg
sugar: 10.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir the honey into the persimmon puree to taste, it should be very sweet, since it will be mixed with the unsweetened cream.

  2. With 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.

Recipe Yield

3 cups

Recipe Note

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!

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