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Persimmon Parfait
If your persimmons are ripe and peachy (they'll give a little when squeezed), then it’s perfect for whipping into a purée. If your fruit is not quite ripe, give it a couple of days in the fruit bowl or roast it with honey till tender and sweet.
Ingredients
- 3 ripe persimmons
- 50g white chocolate, roughly chopped
- 200g crème fraîche
- Seeds from ½ vanilla pod or 1 tsp vanilla extract
- A dusting of ground cinnamon
- 2 tbsp brazil nuts or almonds, finely chopped
Prep: 20 mins | Cook: 5 mins
Method
1. Slice the leafy tops off your persimmons. Quarter the fruit. Pop into a blender or food processor. Purée till smooth.
2. Place a dry heatproof bowl over a pan with a shallow puddle of water in. Get the water simmering. Add the white chocolate to the bowl. Stir till the chocolate is melted.
3. Let the chocolate cool a little. Fold the crème fraîche and vanilla through. If the mix is a little runny, chill till it thickens up a bit.
4. Dollop the persimmons purée into pretty little glasses. Top with the delicious white chocolate custard. Dust a little cinnamon over the top. Finish with a sprinkling of chopped nuts.
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