Quick cups with ricotta cream, baked plums, and almond crumble (variant e4594340) - photo 1
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Quick cups with ricotta cream, baked plums, and almond crumble (variant e4594340)

Desserts Desserts for Kids 25 min Easy 11 wyświetleń ~26.58 PLN - (0)
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Description

A seasonal, quick dessert that combines a delicate, slightly tangy ricotta cream with aromatic, roasted plums and a crunchy, caramelized almond crumble. The dish is light, has a contrast of textures (smooth cream – soft fruit – crunchy nuts), and an attractive layered appearance, perfect for serving in cups or jars. The idea is marked by Italian-Polish simplicity: ricotta provides a creamy base, plums add deep, seasonal sweetness, and almonds and caramel crumble catch the eye and give the dessert a festive, seasonal character. It works wonderfully as a quick dessert after lunch, a light touch at a party, or an elegant afternoon treat with tea or coffee.

Ingredients Used

Ingredients (10)

Servings:
4
  • Ricotta 400 g
  • Plums 600 g
  • Brown sugar 80 g
  • Lemon juice 20 ml
  • Almond flakes 80 g
  • Butter 30 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Honey 40 ml
  • Fresh mint 0.3 pęczków
💰 Szacowany koszt dania: ~26.58 PLN (6.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the plums

1

Preheat the oven to 200°C (top-bottom). Line a baking tray with parchment paper or use a heatproof half-round dish. Wash the plums, cut each in half and remove the pits: place the plums skin side down and cut side up, so the juicy center can caramelize slightly.

Ingredients: Plums
Use a sharp, small knife to pit the plums; it's best to bake them on a flat baking sheet so the juice can caramelize evenly. If you don't have an oven, you can sauté the plums in a cast iron skillet for 6–8 minutes.
2

In a small bowl, mix 40 g of brown sugar with 20 ml of lemon juice and 2 g of cinnamon. Evenly sprinkle this mixture over the halved plums (the sugar will dissolve during baking). Optionally, add a pinch of salt (1 g) to enhance the flavor. Place the tray in the preheated oven and bake for 12–15 minutes, until the edges of the fruit soften and the juice begins to foam and lightly caramelize — the plums will be soft but will hold their shape.

Ingredients: Brown sugar, Lemon juice, Ground cinnamon, Salt, Plums
Check after 12 minutes: the plums are ready when the edges are slightly darker and the flesh can be easily pressed with a spoon. Do not burn — when it starts to smoke, remove it immediately.

Almond Crumble

3

In a medium skillet (preferably non-stick), melt 30 g of butter over medium heat. Add 60 g of almond flakes and 20 g of brown sugar. Stir with a wooden spoon for 4–6 minutes, until the almonds are golden and the sugar begins to caramelize and coat the almonds. Transfer the mixture to parchment paper and set aside to cool — after 5–7 minutes, break it into uneven, crunchy pieces with your hands or a knife.

Ingredients: Butter, Almond flakes, Brown sugar
Use a pan with a diameter of 24–28 cm; stir constantly, as the sugar can easily burn. If you don't want to use butter, you can sauté the almonds without fat (they will be less 'sticky').

Ricotta cream

4

In a large bowl, transfer 400 g of ricotta. Add 20 g of brown sugar and 1 g of salt (a pinch). Whisk by hand or with a mixer on low speed for 1–2 minutes until the cream is smooth and slightly fluffy. If there are lumps in the ricotta, pass it through a fine sieve and scrape the rest with a spatula; the cream should be silky, not thick like cheesecake filling.

Ingredients: Ricotta, Brown sugar, Salt, Honey
Use a bowl with a wide bottom and a regular whisk or a mixer with a whisk attachment. If you prefer a sweeter cream, add extra honey (optional) just before assembling.

Assembly and decoration

5

Prepare 4 small bowls or jars. In the bottom of each, place 2–3 tablespoons of ricotta cream (about 50 g). On top of the cream, place 2–3 halves of roasted plum (or pieces, totaling about 100–120 g of plums per bowl). Generously sprinkle with almond crumble (about 20 g). Repeat the layer: cream, plums, crumble. Smooth a thin layer of cream on top and decorate with a few almond flakes and fresh mint. If using honey (optional), drizzle a thin line of 10 g of honey on top of each bowl.

Ingredients: Ricotta, Plums, Almond flakes, Honey, Fresh mint
Use a tablespoon or a piping bag with a large tip for aesthetically applying the cream. If you are preparing desserts in advance, keep the crumble separate and add it just before serving to keep it crunchy.

Serving and final tips

6

Serve the cups immediately after preparation or after 10–15 minutes, when the cream has slightly cooled and the flavors have melded. The dessert tastes best slightly warm (plums) in contrast to the cold cream. Each cup can be additionally sprinkled with a little cinnamon just before serving.

Ingredients: Plums, Ricotta, Almond flakes
Serve on flat plates or in transparent cups for a layered effect. If preparing in advance, store in the refrigerator without the crumble for up to 12 hours.

Fun Fact

💡

Ricotta originally came about as a byproduct in cheese production – whey was heated to recover the remaining proteins. The name 'ricotta' literally means 're-cooked'.

Best for

szybki deser po obiedzie przyjęcie sezonowe podwieczorek z przyjaciółmi

Tips

🍽️ Serving

Serve in transparent cups to showcase the layers. Add the crumble just before serving to maintain its crunchiness. Alternatively, you can use pears or apples if plums are not available.

🥡 Storage

Store the cream and baked plums separately in the refrigerator for up to 24 hours. Keep the crumble in an airtight container at room temperature for up to 48 hours. Once assembled, the dessert is best consumed within 12 hours; if it has been chilled, take it out 10 minutes before serving so that the cream is not too cold.

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