Chocolate-persimmon pudding
Budino ciocco-cachi
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2 very ripe persimmons
2 teaspoons bitter cocoa powder
2-3 almonds (or hazelnuts)
1 pinch of salt
I do not know if even to you in this period your plants give so many persimmons.
If they all mature together and you don't want to waste them, this is a delicious proposal to enjoy them!
Simply blend everything, including the skin of the persimmons, perhaps holding a few grains of almonds (or hazelnuts) as decoration.
You can eat immediately as a pudding, put in the fridge for a slightly more compact consistency or even in the freezer to have a delicious semifreddo for sudden guests.
Thanks to Marina Zendri
