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Persimmon cream cups

Dessert10 minutes2 people
1/52/53/54/55/5 (29 votes)
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By Mayra Fernandez Joglar

small-cups-of-persimmon-cream-thermorecetas

Before the season is over, I want to share with you the recipe for these glasses with persimmon cream. I like it because it is quick to do. Also with it we will get a special and rich dessert fruit-based.

Persimmon is a very sweet food that is why this dessert is made almost no sugar. Its flavor combines very well with dairy products that give it a bit of acidity.

To decorate it I have chosen to make a quenelles or spreadable cheese balls but, if you want, you can also decorate these persimmon cream glasses with a little curd or a few pieces of brie cheese.

Persimmon cream cups

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Put the walnuts at the last minute so they don't lose their texture.

  • Mayra Fernandez Joglar
  • Recipe type: dessert
  • Rations: 2
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 3 persimmons (400 g approx)
  • 50 g of cream
  • 5 sugar
  • 30 g cheese spread
  • 5 g of honey (and a little more to decorate)
  • 2 walnuts

Preparation

  1. We put the cheese in a glass with the honey. We beat during 10 seconds at speed 4. We withdraw and reserve.

  2. Without washing the glass, we put the butterfly on the blades and pour the cream and sugar. We beat speed 3 until the cream takes on body and is semi-whipped. (In my case it has been about 10 seconds) Be careful with this process because if we beat excessively, the cream can be cut. We remove the butterfly. We also remove the cream and reserve it.

  3. Without washing the glass, we put the peeled persimmons, without possible seeds and chopped. We grind them during 30 seconds, progressive speed 5-7-9. At the end of the time we will have a very fine persimmon cream.

  4. We put 2 or 3 tablespoons of the persimmon cream in the bottom of the glasses or glasses. The rest we mix with the cream, using manual rods and making enveloping movements. We distribute this cream between the containers.

  5. With two small spoons, we make small quenelles with the cheese mixture and put them on top of the cream. We finish decorating with the peeled and chopped walnuts and a few strands of honey that we will put on top.

  6. We reserved it in the fridge until the time of serving.

Equivalences with TM21

Thermomix equivalences

More information - Blackberry and green apple mousse


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  1.   Paco said
    ago 9 years

    Hello, are the persimmons hard (persimmon) or soft?
    A greeting.

    Reply to Paco
    1.    Mayra Fernandez Joglar said
      ago 9 years

      Hello Paco:

      to make this recipe it is better to use soft ones.

      The persimmons are so delicious that they are eaten in bites but they are too smooth for this cream.

      Regards!

      Reply to Mayra Fernández Joglar