INGREDIENTS
28.2 oz peeled and blended persimmon
17.6 oz whipped cream
10.6 oz mascarpone cheese
3.5 oz confectioners’ sugar
1 tbs lemon juice
0.5 tsp cinnamon
1 tbs rum
2 tsp vanilla
PROCEDURE
Season the persimmon with vanilla, cinnamon, and rum. Mix the mascarpone cheese and the whipped cream, then sweeten with confectioners’ sugar. Divide the persimmon equally among the cups, then pipe the cream on top.
(recipe for 20 cups)