Ingredients with Measurements:
- 4 ripe persimmons, peeled and pureed
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Special equipment needed:
- Electric mixer
- Piping bag
- Parfait glasses
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, until everything is well combined. Stir in the vanilla extract.
5. Fold in the persimmon puree until just combined.
6. Pour the batter into the prepared baking dish and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
7. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together with an electric mixer until stiff peaks form.
8. Cut the cooled persimmon pudding into small cubes.
9. Using a piping bag, layer the parfait glasses with the persimmon pudding cubes and whipped cream, alternating until the glasses are filled.
10. Garnish with a sprinkle of cinnamon or a slice of fresh persimmon.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 45g
Protein: 5g
Sodium: 320mg
Sugar: 27g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond milk or soy milk.
- Instead of heavy cream, you can use whipped coconut cream for a vegan option.
- If you don't have persimmons, you can substitute with pumpkin puree.
Variations:
- Add a layer of graham cracker crumbs for a crunchy texture.
- Top with chopped nuts or dried fruit for added flavor.
- Substitute the persimmon puree with mashed bananas for a banana pudding parfait.
Tips and tricks:
- Make sure the persimmons are fully ripe before pureeing for the best flavor.
- To make the parfait look more visually appealing, pipe the whipped cream using a star tip.
- Chill the parfait glasses in the refrigerator before assembling to keep the layers intact.
Storage instructions:
Store the persimmon pudding parfait in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This parfait is best served cold and does not need to be reheated.
Presentation ideas:
Serve the parfait in clear glass cups or mason jars to showcase the layers.
Garnishes:
Sprinkle cinnamon or nutmeg on top of the whipped cream, or add a slice of fresh persimmon as a garnish.
Pairings:
This parfait pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Serve the parfait with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the persimmon pudding is too dense, try adding a splash of milk to the batter.
- If the whipped cream is too runny, try adding more powdered sugar or chilling the bowl and whisk in the refrigerator before whipping.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the recipe. Store the parfait in the refrigerator and discard any leftovers after 2 days.
Food history:
Persimmons are a fruit that originated in China and have been cultivated for thousands of years. They were introduced to the United States in the 1800s and have since become a popular ingredient in many recipes.
Flavor profiles:
The persimmon pudding parfait has a sweet and creamy flavor with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the persimmon pudding parfait as a dessert after a meal or as a sweet treat for a special occasion.
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