Persimmon Bellini

Persimmon Bellini

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 92 kcal
, Carbohydrate: 7 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Persimmon puree

1 persimmon, cut into pieces
½ dl water
1 tbsp lime juice
1 tbsp sugar
1 vanilla pod, quartered lengthwise, halved
2 cardamom pods
½ cinnamon stick


7 ½ dl Prosecco
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How it's done

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Persimmon puree

Place the persimmon in a pan along with all the other ingredients up to and including the cinnamon stick, bring to the boil, cover and simmer for approx. 5 mins., reduce a little. Remove the vanilla, cardamom and cinnamon, set aside. Puree the rest until smooth, press through a sieve if necessary, leave to cool.


Pour the persimmon puree into glasses, top up with the Prosecco and garnish with the vanilla pods.

Good to know
Tip: In summer, use peach instead of persimmon and leave out the cinnamon stick and cardamom pods.

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