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Persimmon Fool

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"The title says it all. This"

Serves 2 | Prep Time 15 minutes | Cook Time 1 hour to chill

Why I Love This Recipe

This is the answer for those looking to make an eggless, seasonal dessert. It's very easy to make, too.

Ingredients You'll Need

1 cup (235ml) Persimmon Puree (hachiya or fuyu- as long as they are super ripe and soft- Peel and remove stems and seeds before pureeing)
3 Tablespoons (45g) Sugar
3 Tablespoons (45ml) Dark Rum (optional. Can be omitted or subbed with juice or a different alcohol such as brandy)
pinch of Sea Salt

1 cup (235ml) Heavy Whipping Cream
1 Tablespoon (8g) Powdered Sugar
1 teaspoon (5ml) Vanilla Extract or Seeds scraped from 1/2 a Vanilla Bean


Combine persimmon puree, sugar, dark rum and sea salt in a blender and puree until smooth.

Combine heavy cream, powdered sugar, and vanilla extract in a mixer bowl and whip until it reaches the soft peak stage.

Layer the persimmon puree and whipped cream in serving bowls and stir in figure 8's with a skewer or knife to mix. Put in fridge to chill until ready to serve, ideally around 1 hour.

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