Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Ginger Pears
© 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 Sweet Potato Pancakes with Ginger Pears + Persimmon Whipped Cream, the Week of December 13, 2015.
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

Share

 

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.