Hello! Have you had a good week so far? I have been powering through work, bumped into friends and cooked - mainly, and then I finished readin the second book in "The Dresden Files" called Fool Moon. Are you reading anything at the moment?
Today I wanted to share a weird and wonderful recipe with you, it's like mousse, but not quite, like smoothie, except not. All I know is that I thought this was a great way of using up the last persimmon fruit I had, and the blackberry sorbet on top added a bit of refreshing berry-ness which I thought went really well with it. You can substitute blackberries for raspberries if you want, or also freeze the diced persimmon before blitzing it for a double-bill sorbet!
Persimmon "Shake" with Berry Sorbet
(Serves 1, easily doubled)
1 persimmon/sharon fruit, diced (optionally frozen)
50g blackberries or raspberries, frozen
1 tbsp xylithol, agave syrup, maple syrup or brown sugar
Juice of 1/3 lime or 1/4 lemon
- Start by blending the persimmon fruit until you have a nice, smooth pureê, pour into a serving glass or bowl.
- Now, blitz the berries, sweetner and citrus juice until you have a sorbet, it doesn't have to be super smooth, I like when it has a bit of a texture.
- Top the persimmon with the berry mixture, and enjoy!
Do you have any good recipes that calls for persimmon fruit?
Original Source: Friske Vegetariske Oppskrifter, p. 184