Baked persimmons in miso-caramel with coconut-yogurt cream and toasted rice (winter fusion) - photo 1
← Recipes

Baked persimmons in miso-caramel with coconut-yogurt cream and toasted rice (winter fusion)

Desserts Fusion cuisine 90 min Medium 10 wyświetleń ~40.40 PLN - (0)
Rate:
(0)
Start Cooking

Description

A seasonal fusion dessert combining the sweetness of roasted persimmons with the umami of white miso and the creamy lightness of coconut-yogurt cream. The dish contrasts temperatures (warm, caramelized fruits) with the cool, thick cream and crunchy toasted rice and almonds. Aesthetically presented: glistening slices of persimmon, golden miso-caramel, snow-white cream with a hint of lime, and dotted accents of pomegranate and sesame chips create a bold, multi-layered dessert. Perfect as a stunning finale to a winter dinner — it catches the eye and surprises with flavor (sweet-salty umami, tartness of pomegranate/lime, crunch of toasted rice).

Ingredients Used

Ingredients (13)

Servings:
6
  • Persimmon (kaki) 5.3 szt.
  • Brown sugar 150 g
  • Butter 60 g
  • White miso 30 g
  • 30% cream 200 ml
  • Puffed roasted rice 80 g
  • Lime juice 30 ml
  • Pomegranate seeds 100 g
  • Greek yogurt 150 g
  • Gelatin 8 g
  • Coconut milk 200 ml
  • ✨ Opcjonalne
  • Black sesame 10 łyżeczek
  • Toasted almond flakes 50 g
💰 Szacowany koszt dania: ~40.40 PLN (6.73 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Persimmons (baked)

1

Preheat the oven to 200°C (top-bottom). Wash and dry the persimmons. Cut each persimmon in half horizontally, removing any leaves. Place the halves cut side down on a baking sheet lined with parchment paper, so the flesh is exposed. Bake for 18–22 minutes, until the flesh softens and begins to brown slightly — it should be very soft to the touch (use a teaspoon to check). After removing, let cool for 5 minutes.

Ingredients: Persimmon (kaki)
Use a tray with round indentations or a regular tray lined with parchment paper. If the persimmons are very soft, reduce the baking time to 12–15 minutes. Do not bake too long — overcooked flesh will become watery.

Miso caramel

2

In a heavy-bottomed saucepan, place 150 g of brown sugar. Heat over medium heat without stirring for about 3–4 minutes, until the edges begin to melt and take on an amber color. Gently tilt the saucepan or stir with a wooden spatula to evenly distribute the caramel. When the sugar reaches a golden-amber color (about 6–8 minutes of heating), remove the saucepan from the heat and carefully add 60 g of butter in small pieces, stirring quickly — the caramel will foam for a few seconds, stir until smooth.

Ingredients: Brown sugar, Butter
Use a heavy-bottomed saucepan and a wooden or silicone spatula. Be careful — the caramel is very hot. If the caramel partially hardens when adding the butter, place the saucepan back on low heat and stir until melted.
3

Once the butter is melted, add 30 g of white miso paste to the caramel. Stir vigorously until fully combined — the sauce should be smooth, glossy, and slightly salty. If the consistency is too thick, add 1–2 tablespoons of hot water and mix.

Ingredients: White miso, Butter, Brown sugar
If you’re not a fan of intense umami, start with 20 g of miso and taste — you can adjust after cooling. Miso dissolves more slowly in cold liquid, so mix quickly after adding.

Coconut-Yogurt Cream

4

Pour the chilled 30% cream into a large bowl and whip with a mixer on medium speed until soft peaks form (3–4 minutes). In a separate bowl, mix 200 ml of coconut milk with 150 g of Greek yogurt and 30 ml of lime juice until the mixture is smooth.

Ingredients: 30% cream, Coconut milk, Greek yogurt, Lime juice
Use a metal or glass bowl and a chilled mixer; cold cream will whip faster. Be careful not to overwhip the cream into butter — stop when the peaks are soft.
5

Dissolve the gelatin (8 g) in 40 ml of cold water (sprinkle the gelatin evenly), and let it sit for 3–5 minutes until it swells. Then, heat the swollen gelatin in a water bath or in the microwave for 10–12 seconds — do not boil. Pour the dissolved gelatin in a thin stream into the coconut-yogurt mixture, stirring vigorously to combine. Allow to cool to room temperature (about 10–15 minutes), stirring every few minutes.

Ingredients: Gelatin, Coconut milk
Use a small bowl to bloom the gelatin. If you want a vegan version, replace 8 g of gelatin with 5–6 g of agar-agar — dissolve it in 60 ml of coconut milk and bring to a boil for 1–2 minutes before adding.
6

Gently fold the whipped cream into the coconut-yogurt mixture: add 1/3 of the whipped cream and 1/3 of the mixture three times, mixing with a spatula from the bottom up to maintain fluffiness. The mixture should be smooth, creamy, and slightly fluffy. Taste and adjust if necessary with lime juice.

Ingredients: 30% cream, Coconut milk, Greek yogurt, Lime juice
Use a silicone spatula. Stir gently — too vigorous stirring will cause loss of air and a heavier consistency.

Crispy elements

7

In a medium skillet without oil, toast 50 g of almond flakes for 2–3 minutes over medium heat until they turn golden — stir constantly to prevent burning. Transfer to a plate to cool. In a separate small bowl, mix 80 g of toasted rice with 20 g of brown sugar and gently drizzle with 1 teaspoon of melted butter (optional) to achieve a sweet crunch. Set aside.

Ingredients: Toasted almond flakes, Puffed roasted rice, Brown sugar, Butter
For toasting almonds, use a non-stick skillet and a wooden spoon. If the almonds burn, their taste will be bitter — it's better to take them off the heat a little earlier.

Sesame chips (optional)

8

If you are using sesame: blend 30 g of black sesame with 20 g of brown sugar and 10 g of rice flour (cornstarch can be used) and 20 ml of water to create a thick paste. Spread very thinly on parchment paper in the shape of thin circles and bake at 160°C for 6–8 minutes until the edges are crispy. Be careful, as they can burn quickly.

Ingredients: Black sesame, Brown sugar
Use a spatula to spread the paste very thinly. If you don't have rice flour, substitute with a tablespoon of wheat flour — however, the texture will be less delicate. Additionally, you can add black sesame as a topping without baking.

Assembly and decoration

9

On a flat plate, place half of a roasted persimmon (skin side down). Drizzle each half with a spoonful of miso-caramel (about 15–20 g per half). In the center of the fruit, add a portion of coconut-yogurt cream (about 60–70 g). Sprinkle around with a spoonful of toasted rice for texture contrast, decorate with pomegranate seeds (about 15–20 g per serving) and a few toasted almond flakes. Add a single sesame chip diagonally next to the cream for height.

Ingredients: Persimmon (kaki), White miso, Brown sugar, Puffed roasted rice, Pomegranate seeds, Toasted almond flakes
To apply the cream, use an ice cream scoop or two tablespoons to achieve even, aesthetically pleasing portions. Drizzle the caramel just before serving to maintain the crunchiness of the toasted rice.

Serving and finishing

10

Add a thin zest of lime to each serving and drizzle with a bit of lime juice (divide the remaining 30 ml among the servings). Serve immediately — warm baked persimmons in contrast with the cool cream are best right after preparation.

Ingredients: Lime juice, White miso
If the dessert needs to wait longer than 20 minutes, store the cream and caramel separately in the fridge, and keep the persimmons loosely covered with plastic wrap at room temperature. Gently warm the caramel before drizzling.

Fun Fact

💡

Persimmon (kaki) comes from East Asia and has been used in Japanese and Chinese cuisine for centuries — when baked, it takes on a vanilla-honey aroma. The combination of miso and caramel is a popular technique in contemporary fusion cuisine, blending sweetness with umami.

Best for

kolacja zimowa świąteczna uczta impreza degustacyjna

Tips

🍽️ Serving

Serve the dessert on light, flat plates to contrast the colors (orange persimmon, red pomegranate, black chips). Drizzle with miso-caramel just before serving to maintain the shine. Serve with a small cup of green tea or a light, slightly sparkling dessert wine.

🥡 Storage

Cream: store in an airtight container in the refrigerator for up to 48 hours. Caramel: in the refrigerator for up to 7 days; before use, heat in a water bath. Baked persimmons: store in the refrigerator for up to 24 hours, but they are best fresh. Sesame chips and toasted rice should be stored in an airtight container at room temperature for up to 3 days — they lose their crunch due to moisture.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Baked Pears with Nut Crumble and Honey-Ginger Sauce 90 min

Baked Pears with Nut Crumble and Honey-Gin...

Desserts
Spiced Pumpkin Latte with Salted Caramel 25 min

Spiced Pumpkin Latte with Salted Caramel

Drinks
Pork Tenderloins in Coffee-Plum Glaze with Crunchy Coffee 75 min

Pork Tenderloins in Coffee-Plum Glaze with...

Main dishes
Baked pears in caramel with vanilla cream and almond crumble 90 min

Baked pears in caramel with vanilla cream ...

Desserts
Buttery Yogurt Cake with Strawberries and Crunchy Lemon Crumble 110 min

Buttery Yogurt Cake with Strawberries and ...

Cakes and Bakes
Layered fusion dessert: roasted pumpkin mousse, quince jelly, and almond-pistachio crumble 90 min

Layered fusion dessert: roasted pumpkin mo...

Desserts

Recipe Categories

Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Reklama