Persimmon Cream Recipes

SPICED PERSIMMON ICE CREAM

Steps:

• In a large heavy saucepan, heat half-and-half cream and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in heavy cream, persimmon, pudding mix and spices. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

PERSIMMON ICE CREAM

Steps:

• Wash, peel and seed the persimmons.
• Puree them in a food processor or blender until smooth.
• Add the lemon juice and one-fourth cup of sugar.
• Process until well-blended.
• Whip the cream to soft peaks.
• Gently fold it into the persimmon mixture.
• Taste and add more sugar, if needed.
• Freeze in an airtight container.
• Best if served within a day or two.

PERSIMMON FLANS WITH HONEYED WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine 1/2 cup sugar with cinnamon, coriander, and nutmeg. Using an electric mixer at moderate speed, being mixing, adding the eggs one by one. Then add the persimmon pulp until the mixture holds together. Add the evaporated milk, vanilla, and lemon juice, and mix until the batter is smooth. Set aside.
• In a heavy-bottomed saucepan, combine the remaining 3/4 cups of sugar with water and cook over medium heat until the mixture caramelizes, about 10 minutes. When the sugar has caramelized, immediately remove from the heat to stop cooking.
• Assemble four (6 to 8-ounce) ramekins or custard cups. Wearing an oven mitt on the hand that holds the saucepan, carefully pour a little caramel into the bottom of each ramekin. Then pour about 1/3 cup of persimmon batter on top of the caramel. Set the prepared ramekins in a deep-sided baking dish and pour enough water around them to reach halfway up the sides. Cover the baking dish with foil and bake for 30 to 40 minutes, or until the flans are set. Remove from the oven and set aside to cool. Refrigerate each flan, covered with plastic wrap, to set.
• Just before serving, whip the cream in a medium bowl until it forms soft peaks. Blend in the honey, then whip again. Set aside.
• Remove the flans from the refrigerator and run a small paring knife around the rim of each. Hold a dessert plate over the top of each ramekin and invert so that the flan and caramel are positioned in the center of each plate. Place a dollop of honeyed whipped cream on each portion and serve.

PERSIMMON CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
• To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
• Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
• Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
• Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
• To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
• Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
• Storage:
• This cake will keep for 4 days at room temperature.
• Variations:
• If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.