Pumpkin and persimmon cream recipe
(6-7 portions)
Ingredients
1 butternut squash
4 Vaniglia persimmons, peeled
1/2 tsp raw vanilla, dried
5-6 Medjool dates, pitted
Preparation
- Cut the butter pumpkin into small pieces and remove the seeds. Steam the pumpkin pieces in a steamer for 15 minutes and then rinse with cold water.
- Remove the skin from all the pumpkin pieces.
- Puree all the ingredients in a high-powered blender for 1-2 minutes.
- Chill in the fridge for 30 minutes and serve in a small container with dark chocolate.
More about the Vagnila persimmon: Persimmon tree