You may also like
Ingredients
- 1/2 cup whipping cream
- 1/2 cup soft-ripe Hachiya persimmon pulp or Fuyu persimmon puree (see notes)
- 1/2 cup purchased eggnog
Method
- In a bowl, with a mixer on high speed, beat whipping cream until it holds soft peaks. Gently fold in persimmon pulp or puree (see notes) and purchased eggnog.