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.
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.
It takes all of 10 minutes to make……….
- 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)
- Peel the persimmons, slice, and put in a food processor.
- Add the vanilla and cinnamon and process until a smooth jam consistency. Reserve.
- In a large bowl, beat the cold heavy cream until almost stiff. Add the vanilla and sugar (or honey) and beat to incorporate.
- Spoon in the persimmon jam and beat just until the mixture is blended.
- Spoon into a serving bowl or individual glasses and chill overnight before serving.