Creamy cream dessert with persimmon, brandy and almonds
Composition / ingredients
4
Servings:
Cooking method
1. Peel the persimmon, cut the pulp into small slices and put it on the bottom of the cremans.
2. Sprinkle sugar on top of the persimmon and pour brandy over it.
3. Beat the cooled cream into a strong foam, gradually adding honey.
4. Spread the creamy honey mass on top of the persimmon.
5. Put the cremans in the refrigerator for 2 hours.
6. Pour the almond petals into a frying pan and lightly brown over low heat.
7. Sprinkle the dessert with almond petals.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Honey - 400 kcal/100g
- Persimmon - 53 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Almond petals - 650 kcal/100g
