in Dessert Recipes

Pineapple and persimmon cream à la Gabi

updated

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Ingredients for 4 servings:

  • 1 small pineapple, fresh, flesh cut into pieces
  • 1 persimmon(s), fresh, ripe, flesh removed with a spoon
  • 2 packs of white gelatine, ground
  • 200 ml coconut milk
  • 2 tbsp coconut flakes, roasted without fat

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Puree the pineapple and persimmon flesh with a hand blender, bring to a boil in a saucepan, and stir in the gelatin and coconut milk. Pour into deep dessert bowls and refrigerate for about 2 hours to set. Then sprinkle with coconut flakes and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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