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Persimmon Cream

Rated as 4.6 out of 5 Stars

"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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Ingredients

20 m servings 348 cals
Original recipe yields 6 servings (3 cups)

Directions

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  • Prep

  • Ready In

  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.

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.

Nutrition Facts


Per Serving: 348 calories; 29.5 g fat; 22.1 g carbohydrates; 1.9 g protein; 109 mg cholesterol; 31 mg sodium. Full nutrition

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Reviews

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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!

This recipe is better if you omit the honey and add the juice of one fresh lime. I used a Tahitian lime from our garden, but lemon might work too if you don't have lime. Everyone loved it and s...