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:
Betty Bossi Koch-Center
How it's done
Place the persimmon jam and lemon juice in a pan, cover and simmer for approx. 5 mins. until soft, puree and pass through a sieve. Add the preserving sugar, bring to the boil, cook on a rolling boil for approx. 2 mins., leave to cool.
Beat the chestnut puree and half of the whipped cream with a whisk until smooth. Carefully fold in the remainder of the whipped cream.
Carefully fold the persimmon mixture into the chestnut mixture using a fork to create a ripple effect, cover and chill for approx. 2 hrs.
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