Persimmon Cream Recipe - Allrecipes.com
Persimmon Cream Recipe
  • READY IN 20 mins

Persimmon Cream

Recipe by  

"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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Original recipe makes 3 cups Change Servings
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  • PREP

    20 mins
  • READY IN

    20 mins

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.
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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.
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Reviews More Reviews

Nov 29, 2010

very yummy. the cream only has a sleight persimmon taste, which works great. next time i'll try the freezing idea.

 
Dec 30, 2013

I changed the recipe to use up some Light egg nog that I had. I heated the persimmon puree and then added the egg nog. I left out the honey. Very Good!

 

2 Ratings

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 31 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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