Porridge with ripe persimmon and cocoa
Soft persimmon turns into a naturally sweet sauce.
Open in the appPer serving
- Calories
- 425 kcal
- Protein
- 16 g
- Carbohydrates
- 68.6 g
- Fat
- 12.8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Rolled oats45 g
- Reduced-fat milk200 ml
- Persimmon130 g
- Unsweetened cocoa powder4 g
- Hazelnuts10 g
Contains: gluten, lactose, nuts,
In season: October – December
Method
- Put the oats and milk into a small pan and cook over medium heat for 5 minutes, stirring, until creamy.
- Meanwhile, halve the persimmon, remove the stalk and scoop out the flesh with a spoon, discarding any seeds; mash it with a fork into a cream.
- Roughly chop the hazelnuts.
- Pour the porridge into a bowl and cover it with the persimmon cream.
- Dust with the cocoa through a small sieve and finish with the hazelnuts.
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