Chilled Persimmon Creams

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 6 fully ripe persimmons with sound, unblemished skins
  • finely grated zest of a lemon
  • 1 scant tablespoon icing sugar


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 ski