One of the best thing about autumn is that the variety of fruits that are in season, one of them being persimmon. This dessert is inspired by one of the famous gelataria in Melbourne called Pidapipo. Gelato there is made fresh daily based on seasonal fruits worth the wait in long queues in any season.
Difficulty: Easy
Time: 1.5 hrs
Serves: 2*
* Recipe for gelato makes approximately 700ml which you can store in the fridge. Recipe for the garnish is for serving of 2.
Ingredients
Persimmon Gelato
- 1 cup fresh fuyu persimmon diced
- 1 cup milk
- 1 cup cream
- 1/2 cup caster sugar
- 3-4 tbsp corn starch
- 2 tbsp fresh lemon juice
Garnish
- 1/2 persimmon thinly sliced
- 2 biscuits
- 1 tbsp honey
Method
1. Add the fresh chopped persimmon and half of the milk to a food processor and blend until it's smooth and pour it out into a mixing bowl. Add the rest of the milk, sugar, cream and lemon juice and mix well. Pour it into an ice-cream maker and churn until ready.
3. Roughly break the biscuits and blend it in a food processor for a fine crumb.
5. Once the gelato is ready, put 1/2 tbsp of honey in the middle of the plate, topped with biscuit crumbs, gelato, and finely sliced persimmon slices. Enjoy!
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