Serving: 2 people
- 2 quite ripe persimmons
- 4 teaspoons of unsweetened cocoa powder
Optional: you can sprinkle the pudding with chopped almonds and/or top it up with a dollop of whipped cream
1. Peel the persimmons, remove the seeds and cut them into pieces.
2. Blend them with the unsweetened cocoa powder until you get a smooth, homogeneous and lump-free consistency.3. Pour everything into two glass bowls and place them in the fridge for 2 hours.4. Wait for half an hour before serving to bring the pudding (and glass bowl) to room temperature.5. Now, you can decorate the pudding with chopped almonds and a dollop of whipped cream.6. If the result is something good, you are less of a dummy than yesterday: be proud of yourself!
2. Blend them with the unsweetened cocoa powder until you get a smooth, homogeneous and lump-free consistency.3. Pour everything into two glass bowls and place them in the fridge for 2 hours.4. Wait for half an hour before serving to bring the pudding (and glass bowl) to room temperature.5. Now, you can decorate the pudding with chopped almonds and a dollop of whipped cream.6. If the result is something good, you are less of a dummy than yesterday: be proud of yourself!
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