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…