Marzipan and Persimmon Cream

5 from 3 votes
Total Time 1 hr 25 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 175 kcal


  • 80 g Marzipan
  • 80 g Cream
  • 1 Persimmon fresh
  • 300 ml Orange juice
  • 1 tbsp Agave syrup
  • 2 tsp Cinammon
  • 1 tsp Locust bean gum
  • Margarine


  • Dice the persimmon and marzipan.
  • Heat the margarine in a saucepan and simmer the persimmon and marzipan cubes with cinnamon and agave syrup for about 15 minutes.
  • Deglaze with 100 ml orange juice and allow to cool.
  • Mix 4,200ml orange juice with the locust bean gum, if it is not thicker within 15 minutes, add 0.5 teaspoons (see picture).
  • Puree the cooled marzipan mixture and strain it through a sieve. We do not want large pieces in the dessert.
  • Whip the cream until stiff and fold into the mixture.
  • Fill into glasses and chill for about 1-1.5 hours.


Serving: 100gCalories: 175kcalCarbohydrates: 21.6gProtein: 1.9gFat: 8.9g
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Written by John Myers

Professional Chef with 25 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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