Cured Persimmon Pudding

The London Plane takes perfectly ripe persimmons and hangs them in their restaurant for one month to cure (a technique called “Hoshigaki”, which is a Japanese style of drying the persimmons). We cut these up and combine them in a dense spiced cake. We layer these pieces into a butterscotch ice cream and ribbon caramel throughout.

Ingredients: Roasted cashew milk, *coconut milk, *cane sugar, *brown sugar, cocoa butter, coconut oil, nutritional yeast, salt. Persimmon cake: almond flour, oat flour, persimmons, coconut oil, cinnamon, baking soda, vanilla, apple cider vinegar, cornstarch.
Our ice cream is best eaten when softened. Place on your kitchen counter for 5-10 minutes before enjoying.

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