Persimmon and Cocoa Pudding

Persimmon and cocoa pudding is a delicious dessert that combines the natural sweetness of persimmons with the richness of cocoa. Here’s how to prepare it.

Ingredients

• 2 ripe persimmons
• 2 tablespoons of unsweetened cocoa powder
• 250 ml of milk (you can also use vegetable milk if you prefer)
• 2 tablespoons of sugar (or another sweetener of your choice)
• 1 sachet of agar agar powder (about 2 grams) or another thickener like gelatine, if you don’t have agar agar

Preparation

1. Start by cleaning the persimmons by removing the skin and any seeds inside. Blend the persimmon pulp until smooth.
2. In a small pot, combine milk, unsweetened cocoa, sugar, and agar agar and mix well with a whisk to avoid lumps.
3. Place the pot over medium heat and continue stirring until the mixture begins to boil. Let it boil for 1-2 minutes to activate the agar agar.
4. Remove the pot from the heat and incorporate the persimmon puree, stirring well to even out the mixture.
5. Pour the mixture into pudding molds or a single container, depending on your preference.
6. Let the pudding cool to room temperature before putting it in the refrigerator for at least 4 hours, so that it completely sets.
7. Once the pudding is well-cooled and solidified, you can invert it onto dessert plates to serve. If you used individual molds, run the blade of a knife along the edges to help you unmold them.

You can garnish the pudding with some chocolate shavings, a dusting of cocoa powder, or fresh fruit of your choice.

Did you know?

Persimmon is an autumn fruit rich in vitamins, especially vitamin A and C. Originating from China, it has become popular in various parts of the world, including Italy, where it is often used in desserts and jams. In the pudding, persimmons give a creamy texture and a sweetly fruity flavor that pairs perfectly with cocoa.