Persimmon Cream
Allow to sit at least 10 minutes (my great grandfather insisted on overnight).
Recipe Summary Persimmon Cream
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!Ingredients | Venetian Cream3 ½ tablespoons honey7 ripe persimmons, peeled and pureed1 pint chilled whipping creamDirectionsStir the honey into the persimmon puree to taste; it should be very sweet, since it will be mixed with the unsweetened cream.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.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.Info | Venetian Creamprep:
20 mins
total:
20 mins
Servings:
6
Yield:
3 cups
TAG : Persimmon CreamDesserts, Mousse Recipes,
