Persimon® kaki brownie with walnuts and double vanilla sauce

For the Jam

  • 230 g Persimon® kakis
  • 180 g sugar
  • A few drops of lemon juice

Double vanilla sauce

  • 1 L cream
  • 100 g sugar
  • 1/2 vanilla stick


Butter the bottom of a brownie mould and cover with baking paper. Preheat the oven to 180°C.

Melt the butter and chocolate in a bain-marie until well mixed.

Add sugar and stir until dissolved. Add the Persimon® kaki jam, stir and remove from heat. Whisk the eggs with a pinch of salt, add the vanilla and add the sifted flour. Pour the mixture into the mould.

Bake the dough for 25 to 30 minutes and let cool in the mould before cutting.

MAKING THE JAM: Wash the Persimon® kakis, scald it in boiling water for a few minutes, remove quickly and place in cold water with ice so that it doesn't lose its colour. Peel it well and crush. Take a flat round pan and pour in the sieved liquid. Add sugar, and stir slowly over low heat.

MAKING THE DOUBLE VANILLA SAUCE: Pour 1 L of cream into the flat round pan, with sugar and vanilla. Leave until it reduces.

You can serve this with caramelised “Persimon®” kaki balls and a glazed vanilla pod accompanied by the double vanilla sauce. You can replace the double vanilla sauce with ice cream.