Chilled Persimmon Creams

• 4 ripe persimmons with sound, unblemished skins
• juice and grated zest of 1 small lemon
• 2 tbsp

Cut a thin slice off the top of each persimmon to make a ‘lid’. With a pointed spoon, carefully scoop out the pulp on to a plate. Make a purée of half of it in a blender together with the lemon juice and zest, and the icing sugar. Whisk the cream until firm, and blend in the persimmon purée. Roughly chop the rest of the fruit, and stir this into the cream. Divide the mixture among the fruit ski