Kaki cream, with dried Kaki as decoration

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 creme

Kaki cream

Prep Time 10 mins
Total Time 10 mins
Course Dessert


  • 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


  • 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


Fill into glasses or small bowls and garnish with a dried persimmon slice
Keyword Kaki, Kaki cream

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