Cream dessert with persimmon, cognac and almond petals

4 servings
2 hours 20 min


1. Peel the persimmons, cut the flesh into small slices and put them on the bottom of the cremans.

2. Sprinkle persimmon with sugar on top and pour over cognac.

3. Beat the chilled cream into a strong foam, gradually adding med.

4. Spread the creamy honey mass over the persimmons.

5. Put the cremans in the refrigerator for 2 hours.

6. Pour the almond petals into the pan and brown slightly on a slow flamm.

7. Sprinkle the dessert with almond petals.