Source: blog.giallozafferano.it

Presentation

A refreshing dessert made with seasonal persimmons, sugar, cinnamon, and cornstarch.

Ingredients

• Ripe persimmons: 4
• Sugar: 130 g
• Cinnamon sticks: 5 g
• Cornstarch (Maizena): 45 g
• Ground cinnamon (for decoration): as needed

Preparation

1. Choose well-ripened persimmons.
2. Peel them and remove the seeds.
3. Place the persimmons in a saucepan and cook with a little water, sugar, and cinnamon sticks.
4. Blend the mixture until smooth.
5. Add the sifted cornstarch off the heat. Stir well to combine.
6. Return the pan with the persimmon mixture to the heat and cook until it reaches a gelatinous consistency.
7. Turn off the heat, continue stirring, and transfer the mixture into molds (previously moistened).
8. Let it cool at room temperature, then refrigerate for at least 4-5 hours before serving.

Allergens

• Persimmons: Rare cases of individual intolerance.
• Cinnamon: Possible reactivity in case of spice intolerance.

Notes

• Sugar: To be avoided in children with potential ongoing processes (possible presence of cancer cells).
• Replace with a sweetener (e.g., stevia or erythritol) or a fruit concentrate (e.g., date or quince concentrate).
• The sugar may be omitted or replaced with sweeteners.

Composition

Safety / Intended Use

Recommended for:

• Anorexia and weight loss
• Mucositis
• Xerostomia (dry mouth)
• Dysphagia (difficulty swallowing)

Not recommended for:

• Diarrhea

Preparation advice:

• Prepare this product following strict hygienic conditions, as no thermal treatment is applied before consumption.

Note on sugar:

• Avoid sugar in children with potentially ongoing processes (possible presence of cancer cells). Replace with sweeteners (e.g., stevia or erythritol) or fruit concentrates (e.g., date or quince).