What if I told you that this dessert I want to bring to your attention today has only two ingredients and is vegan, sugar-free, lactose-free, and gluten-free? No, it’s not a dream, it’s reality! It’s a clever recipe that even those who have to follow a strict diet can enjoy a delicious moment without guilt! The fake puddings are made with just two ingredients, persimmons, a fruit of this autumnal season, and cocoa. No starches, no gelatin, just the magic of the fruit itself, naturally containing pectin, which will allow it to solidify easily once placed in the fridge! Plus, since persimmons are sweet fruits par excellence, there will be no need to add additional sweeteners. A great advantage, don’t you think? And if you add to this that these puddings can also be described as anti-waste desserts? Yes, because persimmons tend to ripen very easily, and this could be a valid way not to let them deteriorate. In short, a dessert with a thousand virtues, a healthy snack for your children, a fit dessert for adults! I decided to make them slightly more indulgent by adding, to the basic ingredients, vanilla extract, absolutely optional, and pistachio flour and topping for a final presentation with a great effect. Alternatively, you could serve the puddings with dollops of whipped vegetable cream and chocolate flakes! I’m sure your imagination won’t fail you!

Difficulty: Very easy
Cost: Very cheap
Rest time: 2 Hours
Preparation time: 5 Minutes
Portions: 2 puddings
Cooking methods: No Cooking
Cuisine: Italian

Ingredients:

2 persimmons (only the ones with soft, almost gelatinous pulp. Not the apple persimmons)
2 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract ((optional))
as needed pistachio flour
as needed pistachio cream ((ready-made topping))
4 Bronte DOP pistachios

Tools:

1 Spoon
1 Blender
1 Muffin mold

Preparation:

Wash your persimmons, remove the stem, cut them in half, and with the help of a spoon, extract the pulp and transfer it to a blender (fig. 1).
Also add the cocoa powder (fig. 2).
Finally, flavor with the vanilla extract, but it is absolutely optional (fig. 3).
Turn on the blender and blend for about 1′, until you get a smooth and homogeneous mixture (fig. 4).
Pour the mixture into small cups or specific molds for pudding. Cover the container with cling film and let them set in the fridge for about 2 hours* (fig. 5).
When serving the puddings, remove them by loosening the edges with the blade of a knife and then turning them onto a dessert plate. Garnish with pistachio flour as desired (fig. 6).
Add the pistachio topping and whole pistachios.
And voilà… your fake persimmon and cocoa puddings are ready to be enjoyed!
Bon Appétit from FeFè’s kitchen!