“Persimon®” Kaki surprise


  • 4 Persimon® kakis
  • 3 tbsp apricot jam
  • 2 Isinglass leaves
  • Custard or whipped cream
  • Liqueur to taste


Top the “Persimon®” kakis and empty them out, preserving their shells.

Sieve the pulp and collect in a container, add the jam, a dash of liqueur and the two Isinglass leaves, previously bathed in cold water.

Warm up on the stove, stirring until the gelatin is released.

Leave to cool down, and then fill the kaki shells. Place in the fridge to solidify.

Form a crown on each fruit using cream or whipped cream and garnish with caramelised “Persimon®” kaki balls.