10 Min
DF
GF
Persimmon Whip
We are smack in the middle of persimmon season. At the restaurant, we buy roughly 12 to 15 cases of non-astringent squat persimmon called Fuyu from Lightsey Farms, located in the town of Mexia here in Texas. We let them ripen outside for weeks until they get soft and wrinkly then squeeze the pulp out and freeze it in batches. The incredibly sweet and rich puree goes into many things from custard to cheesecake. However, when I ripen some of these persimmons at home, I do something much simpler. I whip the puree into the blender with grated ginger and salt. Whipping the puree gives it an airy almost custardy texture, with no sugar or dairy added. I keep it in a jar in the refrigerator, eat a spoonful or two for dessert or for breakfast with some granola.
We are smack in the middle of persimmon season. At the restaurant, we buy roughly 12 to 15 cases of non-astringent squat persimmon called Fuyu from Lightsey Farms, located in the town of Mexia here in Texas. We let them ripen outside for weeks until they get soft and wrinkly then squeeze the pulp out and freeze it in batches. The incredibly sweet and rich puree goes into many things from custard to cheesecake. However, when I ripen some of these persimmons at home, I do something much simpler. I whip the puree into the blender with grated ginger and salt. Whipping the puree gives it an airy almost custardy texture, with no sugar or dairy added. I keep it in a jar in the refrigerator, eat a spoonful or two for dessert or for breakfast with some granola.
10 Minutes + refrigeration time
4
Notes & Variations
- The persimmon pulp may appear stringy or even slightly viscous, do not worry ~ this will add to the body of the whip.
- For a more luxurious finish, fold in sweetened whipped cream to the persimmon puree.
Notes & Variations
- The persimmon pulp may appear stringy or even slightly viscous, do not worry ~ this will add to the body of the whip.
- For a more luxurious finish, fold in sweetened whipped cream to the persimmon puree.
Tags:
Tags:
JUST CAN'T GET ENOUGH.
If it's not sweet and orange - we don't want it.
PERSIMMON THIS, PERSIMMON THAT
