Persimmon Eton Mess
½ cup thickened cream, chilled
2 tbsp sugar
1 tsp vanilla extract
¾ cup (180g) crème fraîche
4-6 mini meringues, roughly crushed (plus extra for serving)
2 cups very ripe persimmon flesh (OriginalorSweet)
2-3 small mandarins, peeled, segmented and chopped into small chunks
2 firm and crunchySweetpersimmons, chopped into small chunks
Using an electric mixer on medium speed, beat thickened cream, sugar and vanilla extract together until medium-firm peaks form.
Gently fold through the crème fraîche and crushed meringues. Set aside.
Combine the soft persimmon flesh with the mandarin and firm Sweetpersimmon chunks.
To assemble–Divide the persimmon mixture between 4 glasses, topped with a layer of the crème fraîchewhipped cream and extra crushed meringue.
Recipe from Kate Guthrey (persimmon grower)