Kaki au gratin with lime cream

Name: Kaki au gratin with lime cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Kaki fruit (approx. 140 g each); 100 g Amarettini; 2 TABLESPOONS Rum; 50 g demerara sugar; 2 Limes; 200 g Schmand; 1 TABLESPOON Honey; 2 TABLESPOONS Sugar crystals

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Kaki fruit (approx. 140 g each)
100 g Amarettini
2 TABLESPOONS Rum
50 g demerara sugar
2 Limes
200 g Schmand
1 TABLESPOON Honey
2 TABLESPOONS Sugar crystals

Directions

1
Wash the persimmons, dab dry and cut in half horizontally. Coarsely chop the Amarettini in the universal chopper. Mix with rum and sugar. Pour the mixture onto the halved persimmons. Place the persimmons on oven-proof portion plates and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. In the meantime, wash the limes hot and grate them dry.
2
Peel off the skin with a pestle ripper, put some aside for decoration. Halve the limes and squeeze them. Mix sour cream, honey, zest and juice. Flavour with honey if necessary. Pour into a bowl and sprinkle with zests. Remove the persimmons, let them cool down briefly, sprinkle with sugar crystals and serve with the lime cream.
3
10 minutes waiting time