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
The recipe is very simple:
For 4 – 6 servings
- 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