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Persimmon Cream

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!"

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 cups

Ingredients

3 1/2 tablespoons honey
7 ripe persimmons, peeled and pureed
1 pint chilled whipping cream

Directions

Stir 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.

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.