Jul 012010
 
Ingredients

1 super ripe persimmon
50g mascarpone
drizzle honey
5ml amaretto

Method

Place the persimmon in the freezer for 24 hours but remember to move from the freezer 2 hours before serving (just soft to the touch).

Slice the persimmon in half and drizzle 2½ml of amaretto over both cut sides.

Fold another 2½ml amaretto into 50g mascarpone and serve over the persimmon.

Spoon 2ml honey over the persimmon and mascarpone.

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