• 6 fully ripe persimmons with sound, unblemished skins
• finely grated zest of a lemon
• 1 scant tablespoon icing sugar
• 250 mls (8 oz) double cream or crème fraiche

Sharon or kaki fruit can also be used for this recipe.

Take a thick slice off the top of each persimmon to make the lid. With a pointed spoon, carefully scoop out the persimmon flesh, keeping the skins intact, and put the flesh into a blender, together with the lemon zest and icing sugar. Blend until smooth. Fold the persimmon purée into the cream, divide the mixture among the fruit skins which you have put for a while in the freezer, replace the lids, and chill until required.