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Persimmon Fool
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Brief Description
"The title says it all." This is the answer for those looking to make an eggless, seasonal dessert. It's very easy to make, too.
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Main Ingredient
1 cup (235ml) Persimmon Puree (hachiya or fuyu- as long as they are super ripe and soft- Peel and remove stems and seeds before pureeing) 3 Tablespoons (45g) Sugar 3 Tablespoons (45ml) Dark Rum (optional. Can be omitted or subbed with juice or a different alcohol such as brandy) pinch of Sea Salt 1 cup (235ml) Heavy Whipping Cream 1 Tablespoon (8g) Powdered Sugar 1 teaspoon (5ml) Vanilla Extract or Seeds scraped from 1/2 a Vanilla Bean
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Category: Desserts
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Kleewang
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Posted On: Jun 29, 2021
Number of Servings:
Directions:
Combine persimmon puree, sugar, dark rum and sea salt in a blender and puree until smooth.
Combine heavy cream, powdered sugar, and vanilla extract in a mixer bowl and whip until it reaches the soft peak stage.
Layer the persimmon puree and whipped cream in serving bowls and stir in figure 8's with a skewer or knife to mix. Put in fridge to chill until ready to serve, ideally around 1 hour.
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