Kaki ice cream with honey and yogurt

Name: kaki ice cream with honey and yogurt
Cook time: 20 min
Total time: 140 min
Yield: 4
Ingredients: 5 ripe kaki fruit; 100 ml liquid honey; 300 ml stir naturally yogurt; 2 el peeled pistachio nuts unsalted

A tasty recipe. The vegetarian dessert contains the following ingredients: kaki fruit, liquid honey, biogarde stir natural (yogurt) and peeled pistachios (unsalted).

Ingredients

Kitchen Stuff

hand blender or food processor

Directions

Peel 4 persimmons and cut the flesh into pieces (remove small hard pieces at the top).
Puree the persimmon with the hand blender or food processor.
Stir two-thirds of the chicken puree with the honey through the yogurt.
Let the yoghurt mixture covered with plastic in the freezer freeze in 2-3 hours.
Keep the rest of the cockle puree covered in the refrigerator until use.
Roast the pistachios for 1-2 minutes in a dry frying pan and let them cool.
Peel the remaining persimmons and cut into nice slices.
Puree the kaki yoghurt mixture briefly with the hand blender or stir well with a fork.
Pour the pureed persimmons into four dessert trays.
Spoon the ice and put a few slices of persimmons next to it.
Sprinkle with the roasted pistachio nuts..