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Persimmon dessert


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For 4 people

400 ml of vegetable milk, at choice

1 large ripe persimmon

1 teaspoon of agar agar powder

2 tablespoons of agave or maple syrup

1 pinch of turmeric powder

1/2 teaspoon of ground cinnamon

chopped hazelnuts (for garnish)





Heat the milk with a teaspoon of agar agar powder in a saucepan.

Let it simmer on low heat for a couple of minutes from the beginning of boiling, then turn off.

Add the agave syrup, cinnamon, turmeric and persimmon pulp stripped of his skin, then mix everything together.

Pour into individual dessert cups and refrigerate for a few hours.

Before serving garnish the cups with chopped hazelnuts.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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