Description
The recipe for this dish was posted on the website in the 2009 user lerka called "Kurmitola ice cream" and is illustrated with me in the framework of "Coloring". Bright cups of persimmon filled with soft ice cream and covered with a sweet cap of the whipped protein, will not leave anyone indifferent. A delicate and delicious dessert, appropriate for a Sunday family table and for parties and unexpected guests. It's quick and easy, tasty and colorful.
Ingredients
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Persimmon
4 piece
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Ice cream
200 g
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Egg white
2 piece
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Sugar
2 Tbsp
Cooking
Choose persimmons ripe but firm - if the fruit is too soft, the filling is more like pudding. My persimmons, a sharp knife remove the stem. Cut away part of the top - to make a smooth edge. The lower part of the fruit is also slightly cut to form a bottom and our future Cup stood straight and confident.
From the thus prepared fruit with a spoon take out the pulp to left "Cup". The pulp is cut into small pieces.
Whisk the egg whites with sugar in a solid foam. Ice cream melts, stirring occasionally, until creamy (like a very thick cream, it should not be liquid) and mix with slices of persimmon.
"Cups", put in a bowl suitable for the oven or on a baking sheet, covered with foil, fill with a mixture of persimmon and ice cream. On top spread the beaten egg whites (I used confectionery syringe). Put in a preheated 270 degree oven for three minutes - no more. Take out and serve!
Dessert turns out tender and moderately sweet. The author suggested to get the vanilla ice cream, but you can easily get by with the usual ice cream. Try it - it's delicious, easy and beautiful!
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