Creamy Persimmon Dessert with Brandy and Almonds
Brings a festive mood to the whole family! A lovely dessert for the holiday table.
Maria
Recipe author
Creamy Persimmon Dessert with Brandy and Almonds
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
2 g
Fats 22 %
6 g
Carbohydrates 70 %
19 g
152 kcal
GI:
67
/
0
/
33
- Peel the persimmons, cut the flesh into small slices, and divide them among serving glasses. 2. Sprinkle the persimmon with sugar and drizzle with brandy. 3. Whip the chilled cream to stiff peaks, gradually adding the honey. 4. Spoon the honey-cream over the persimmon. 5. Chill the glasses in the fridge for 2 hours. 6. Toast the sliced almonds in a dry skillet over low heat until lightly golden. 7. Sprinkle the dessert with the toasted almonds.
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
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