in Dessert Recipes

Persimmon cream with pomegranate

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Ingredients for 2 servings:

  • 2 persimmons
  • 250 ml cream
  • 1 pomegranate
  • 250 g quark
  • 100 g almonds, chopped
  • 3 tbsp honey

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 20 minutes

Peel both persimmons. This works best with a vegetable peeler. Purée one persimmon very finely with a hand blender. Cut the other into small cubes. Remove any white pith from the pomegranate seeds. Whip the cream until stiff. Fold in the quark and the puréed persimmon. Then fold in the persimmon pieces and pomegranate seeds. Lightly toast the almonds in a pan. Add the honey and let it reduce slightly. Pour the honey-coated almonds over the cream. Chill in the refrigerator for at least 2 hours.

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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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