For the Kaki cream, you can use any kind of persimmon

I used the kakis that were too ripe to be dried.

For drying, I used unripe, still hard Ticino kakis. But since I got so many as a gift, some were already ripe.

That means that they aren’t storable for a long time anymore

And – unfortunately, I don’t like them so much once they are soft.

So, I just spooned them out, pureed them, and then put them in the freezer. This way, they can be kept for a long time and will be appreciated later as a base for a tasty dessert.

Ripe kaki are usually very sweet and thus need very little added sugar

This Kaki cream is super quick to make and lighter or a little heavier depending on the ingredients.

I personally like the heavier version better, but depending on what you’ve eaten before, the lighter one might suit you better.

To decorate, you can use a slice of fresh or dried persimmon

And if you want to make it very special, use the spiced dried persimmons.

The recipe is very simple:

For 4 – 6 servings

Kaki cream

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert

Ingredients

  

• 4 kaki ripe, pulp only
• A little lemon juice
• 2 tbsp powdered sugar or vanilla sugar
• 100 g mascarpone or natural yoghurt preferably Greek
• 1 dl half-fat cream

Instructions

 

• Finely puree the kaki pulp with sugar and lemon juice
• Mix in mascarpone or yogurt
• Whip the half-fat cream until fluffy and fold into the mixture

Notes

Fill into glasses or small bowls and garnish with a dried persimmon slice

Keyword Kaki, Kaki cream