Recipe of Hi Quin Cream

Persimmon Cream

*dosage form and route of administration of hydroquinone 4% cream should be prescribed according to therapeutic indication and disease.

Recipe Summary Persimmon Cream

Well-ripened persimmons and stiffly whipped cream are sweetened and blended together. This simple dessert is delicious as is, or it may be frozen with or without a pie crust and enjoyed as a frozen treat. Creamy and delicious!

Ingredients | Hi Quin Cream

3 ½ tablespoons honey

7 ripe persimmons, peeled and pureed

1 pint chilled whipping cream

Directions

Stir the honey into the persimmon puree to taste; it should be very sweet, since it will be mixed with the unsweetened cream.

With an electric mixer, whip the cream to stiff peaks. Gently fold the persimmon-honey mixture into the whipped cream. Divide the cream into parfait glasses, serving dishes, or a baked pie shell. Serve immediately, chill, or freeze for a frozen mousse.

Use 6 to 8 persimmons, depending on the size of the fruit. You may sweeten the persimmons with sugar instead of honey, if you prefer. This recipe makes enough to fill one 9-inch pie shell.

Info | Hi Quin Cream

prep: 20 mins total: 20 mins Servings: 6 Yield: 3 cups

TAG : Persimmon Cream

Desserts, Mousse Recipes,

Images of Hi Quin Cream

Hi Quin Cream : Ice cream is not a color, so it is not possible to mix ice cream coloured paint. the statement 'quin est loco' is a mix of french and spansh words.