Years ago I had a memorable autumn lunch at Chez Panisse Café: ravioli with butternut squash, browned butter, and sage, followed by lemon verbena tisane and this fabulous dessert.
Really good ingredients — a high-quality vanilla ice cream, a perfectly ripe and pulpy persimmon, and freshly toasted walnuts — transform the simple into the sublime.
|1||very soft, ripe Hachiya persimmon|
|~||Sugar or honey to taste (optional)|
|½||pt. high-quality vanilla ice cream|
This content is from the Culinate Kitchen collection.
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