Ingredients20 m servings 348 cals
- 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.
- 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.
Per Serving: 348 calories; 29.5 g fat; 22.1 g carbohydrates; 1.9 g protein; 109 mg cholesterol; 31 mg sodium. Full nutrition
ReviewsRead all reviews 3
very yummy. the cream only has a sleight persimmon taste, which works great. next time i'll try the freezing idea.
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!