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Ingredients
- 3 1/2 tablespoons honey
- 7 ripe persimmons, peeled and pureed
- 1 pint chilled whipping cream
Method
- Stir the honey into the persimmon puree to taste; it should be very sweet, since it will be mixed with the unsweetened cream.
- With an electric mixer, whip the cream to stiff peaks. Gently fold the persimmon-honey mixture into the whipped cream. Divide the cream into parfait glasses, serving dishes, or a baked pie shell. Serve immediately, chill, or freeze for a frozen mousse.
