Persimmon and cocoa pudding
Prep
120 min
Difficulty
Easy
Instructions
Transfer the persimmon pulp to a bowl along with the cocoa powder, cocoa and hazelnut cream, and spices; blend the ingredients until smooth.
Pour the mixture into 4 small bowls and refrigerate for at least 2 hours.
Finally, garnish with whipped cream to taste and chopped hazelnuts.
Products used
Ingredients
400g
ripe persimmon pulp
40g
unsweetened cocoa powder
chopped hazelnuts to taste
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
