Chilled Persimmon Creams
recipe
Chilled Persimmon Creams
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Serve this refreshing, exotic dessert to round off the perfect autumn dinner party. For more ideas of what’s in season in November, click here
Ingredients
- 6 fully ripe persimmons with sound, unblemished skins
- finely grated zest of a lemon
- 1 scant tbsp icing sugar
- 250ml double cream
Serves:
6
Preparation:
15
Total Time:
15min
Directions
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- Take a thick slice off the top of each persimmon to make the lid. With a pointed spoon, carefully scoop out the persimmon flesh, keeping the skins intact. Put the flesh into a blender, together with the lemon zest and icing sugar. Blend until smooth.
- Fold the persimmon puree into the creme fraiche, divide the mixture among the fruit skins, replace the lids, and chill or freeze until required.
Source:
Frances Bissell
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