Persimmon cream
Servings: 4 servings
Const: low
Equipment
- 1 electric whisk
Ingredients
- 200 ml vegetable whipping cream (6.76 fl oz)
- 2 2 ripe persimmons
Instructions
- Take a large bowl and pour in your veggie cream while still cool as cool.
- Whip the cream using an electric whisk.
- Test to see if the cream is ready by turning the container upside down. If the cream does not move, it means it has been whipped enough.
- Cut the persimmons in half and remove the pulp by helping yourself with a spoon or simply squeezing it out. Keep one half aside that you will use to decorate the cream.
- Cut the half you keep aside into small cubes and refrigerate.
- Mash the persimmon pulp with the help of a fork until it is creamy without large chunks of persimmon
- Mix the cream with the persimmon pulp gently, helping yourself with a spatula.
- Then put the cream into small containers and decorate with the persimmon cubes and, if you like, a mint leaf.
- Bon appetit!