About this recipe:A beautiful and special dessert encapsulating the vibrancy and joy of the persimmon. Quick, easy and tasty.
1 large persimmon
1 teaspoon lemon juice
3 tablespoons single cream
2 tablespoons icing sugar, sifted
1 teaspoon fruit schnapps
1 teaspoon hazelnuts, chopped
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Method Prep:10min › Ready in:10min
Rinse and dry the persimmon. Cut off the top and carefully remove the pulp with a spoon. Press the pulp through a sieve and set aside.
Mash the banana with a fork and mix in persimmon pulp and lemon juice.
Whisk the cream until soft peaks form. Add the icing sugar and whisk until fluffy. Stir in the schnapps and fold into the fruit cream mixture. Fill the hollowed persimmon with the mixture and sprinkle with chopped hazelnuts to serve.
Persimmons are usually available between October and December. When selecting your persimmon, look for a fruit that is ripe and soft to the touch.