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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Scoop soft-ripe Hachiya persimmon pulp from skin with a spoon and discard any seeds, or peel Fuyu persimmons, chop, and whirl in a blender to a smooth purée. Ingredients:
1/2 cup whipping cream |
1/2 cup soft-ripe hachiya persimmon pulp or fuyu persimmon purée (see notes) |
1/2 cup purchased eggnog |
Directions:
1. In a bowl, with a mixer on high speed, beat whipping cream until it holds soft peaks. Gently fold in persimmon pulp or purée (see notes) and purchased eggnog.
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