Persimmon Fool

    In England they make a super simple dessert called a Fool. It is a pillowy soft bowlful of whipped cream gently blended with fresh fruit puree. So you could have a Blackberry Fool. Raspberry Fool. Gooseberry Fool. And since I walked by a street vendor who had a small pyramid of ripe persimmons, I decided to make a Persimmon Fool and chill it overnight. 

    It is such a comforting dessert, along the lines of a tapioca or rice pudding, but infinitely more satisfying with bits of fruit pulp woven throughout. It could be glammed up by serving it as a parfait in a tall glass with slices of persimmon, and if you make enough of it you can serve it in a souffle dish and ladle it out like a mousse.

    Make sure to use ripe persimmons as they are soft and taste almost like honey.

Persimmon Fool
    When you blend the ripe persimmons in a food processor it yields a lovely thick jam. In the past I have used this as a quick spread for toast or muffins. In this case, I swept it up in big spoonfuls into whipped cream and put it in the refrigerator to chill.

     Persimmon Fool

    It takes all of 10 minutes to make……….

Persimmon Fool

Ingredients

  • 3 ripe persimmons
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon powder
  • 1 cup cold heavy cream
  • 1 tablespoon vanilla extract
  • 4 tablespoons sugar (or honey)

Cooking Directions

  1. Peel the persimmons, slice, and put in a food processor.
  2. Add the vanilla and cinnamon and process until a smooth jam consistency. Reserve.
  3. In a large bowl, beat the cold heavy cream until almost stiff. Add the vanilla and sugar (or honey) and beat to incorporate.
  4. Spoon in the persimmon jam and beat just until the mixture is blended.
  5. Spoon into a serving bowl or individual glasses and chill overnight before serving.
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