Kaki cream – the recipe
Kaki cream
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
