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Lilly’s Table

 
 
Baked Pumpkin Custards
© Lillys-Table.com Photo of Persimmon Whipped Cream
 

Tags: vegetarian Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Persimmon Whipped Cream

from Baked Pumpkin Custards with Persimmon Whipped Cream, the Week of October 20, 2013.
View the next recipe for this meal.

The soft Hachiya Persimmon is only edible when it is soft and the innards are almost liquid in texture. They have a tip, rather than the firmer variety that has a flat bottom. Peel and chop or blend this to a pulp to be whipped in with the cream. This is yummy enough to eat by itself, but is extra special dolloped on pancakes, waffles or pumpkin custards.

Ingredients

  • 1 persimmon, hachiya, super-soft
  • 4 ounces heavy cream , whipping cream

Serving Size: 4 People

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Preparation Instructions

Remove the stem and peel the Hachiya persimmon. Roughly chop or mash up the pulp-like innards.

Whip the cream until it just starts to thicken. Add in the persimmon and continue to whip until it thickens and the peaks start to form.

If it is not sweet enough for your taste add in a pinch of sugar, or more to taste.