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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the ripe persimmons in half and remove the skin.
Blend the persimmon pulp with the matcha in a high-speed blender until smooth.
Pour into dessert jars and refrigerate for at least 4 hours.
Eat straight from the jars, or flip them out and serve as mini cakes topped with plain yogurt and a dusting of matcha.
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Use very ripe Hachiya persimmons (sold as cachi in Italy); other types haven't been tested.
Whipped cream can replace yogurt; maple syrup and cinnamon also work as toppings.
Eat within 1-2 days, as some liquid separates over time.
Can I use other types of persimmons?
Only very ripe Hachiya persimmons have been tested for this recipe.
What can I use instead of yogurt?
Whipped cream can be used as a substitute for yogurt.
How long can I store the dessert?
It's best to eat within 1-2 days as some liquid separates over time.
Can I add other toppings?
Yes, maple syrup and cinnamon also work well as toppings.
How many calories are in each serving?
Each serving contains about 180 kcal.
