Persimmon with vanilla cream and cookies

Persimmon with vanilla cream and cookies


  • 300 g of Tipo persimmons
  • 12 Gran Cereale Classic cookies

  • 3 dl oat drink
  • 1 package of vanilla pudding
  • 20 g of vanilla sugar
  • 2 tablespoons of brown sugar
  • 1 teaspoon of rum
  • 140 g of soy yogurt

  • 0.8 dl oat drink
  • 1 tablespoon of rum


1. Crush the cookies finely with your hands. Separate the persimmon flesh from the peel. In a cup mix together oat drink and rum.

2. Mix together pudding from a bag, vanilla sugar, brown sugar and a teaspoon of rum with a whisk in 1 dl oat drink. Boil the remaining 2 dl oat drink and pour in the pudding mixture. Boil it a few times while mixing to get the right thick consistency. Remove from heat and mix several times while cooling.

3. Add soy yogurt to the cooled pudding and mix well, adding a little sugar if necessary.

4. Let’s start by stacking it in a glass. Sprinkle two spoonfuls of biscuits on the bottom, top with a spoonful of oat drink with rum, add two spoonfuls of kaki and then another two spoonfuls of vanilla cream.

5. We repeat the process once more and sprinkle cookies on top.

6. Place in the refrigerator for 30 minutes and serve.