Baked persimmons with ricotta and white chocolate cream, miso-caramel sauce, and pistachio crumble (variant 6bc1eb29) - photo 1
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Baked persimmons with ricotta and white chocolate cream, miso-caramel sauce, and pistachio crumble (variant 6bc1eb29)

Desserts Fusion cuisine 90 min Medium 11 wyświetleń ~33.07 PLN - (0)
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Description

A seasonal, fusion dessert combining the sweetness of roasted persimmons with the creamy texture of ricotta enriched with white chocolate, umami from the miso-caramel sauce, and a crunchy pistachio crumble. Inspired by Asian cuisine (miso) and European baking and cream techniques, it creates a contrast of textures: soft, aromatic fruits, smooth, slightly sweet cream, and a salty-sweet, glossy sauce, all topped with green, crunchy pistachio crumble. It looks impressive — halved persimmons arranged on a plate, alongside dollops of cream, drizzled with golden caramel and sprinkled with crumble — perfect for an elegant winter gathering or holiday dinner. Flavor: sweetness and creaminess balanced with a hint of umami and a delicate acidity from lime (optional), visually: orange-golden fruits contrasting with the green of pistachios and white cream.

Ingredients Used

Ingredients (14)

Servings:
4
  • Persimmon 5.3 szt.
  • Ricotta 250 g
  • White chocolate 80 g
  • 30% heavy cream 100 ml
  • Honey 30 ml
  • Light miso (paste) 20 g
  • Brown sugar 40 g
  • Butter 60 g
  • Wheat flour 100 g
  • Vanilla extract 5 g
  • Unsalted, shelled pistachios 50 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Lime juice (optional) 15 ml
  • Candied ginger (optional) 30 g
💰 Szacowany koszt dania: ~33.07 PLN (8.27 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 200°C (top-bottom) or 180°C with convection. Take out all the ingredients, measure them accurately, and prepare the tools: a baking tray lined with parchment paper, a small saucepan, 2 bowls (one large for the crumble), a whisk, a wooden spoon, a knife and a cutting board, a fine mesh sieve, a measuring teaspoon, and a kitchen scale.

Use a large rimmed baking sheet or a rectangular baking dish; parchment paper will make it easier to remove the fruits. A kitchen thermometer is not essential, but be cautious when using caramel.

Fruits

2

Wash the persimmons under cold water and dry them. Cut each fruit in half lengthwise (from the stem down). If the fruits have a large hard part near the seed cavities, gently remove it with a spoon. Place the halves skin side down on the prepared baking sheet. Prepare the glaze: in a small bowl, mix honey (30 g) with lime juice (15 ml) if using; the mixture should be liquid and sticky. Using a kitchen brush or teaspoon, gently brush the flesh of the halves with a thin layer. Place in the preheated oven and bake for 12–15 minutes — the baked fruits are ready when the flesh is soft to the touch (check with a gentle press using a spoon) and the edges are slightly caramelized. After baking, transfer to a rack and let cool slightly (5–8 minutes).

Ingredients: Persimmon, Honey, Lime juice (optional)
Use a silicone brush for spreading to avoid damaging the fruit. Do not bake too long — they should be soft but retain their shape; overbaking will make them mushy.

Pistachio Crumble

3

In a large bowl, combine flour (100 g), brown sugar (40 g), finely chopped pistachios (50 g), and cold butter cut into cubes (40 g from the 60 g intended for the crumble; use the rest of the butter for the sauce). Using your fingers or a pastry cutter, rub the butter into the dry ingredients until uneven crumbs the size of pea grains (about 2–4 mm) form. The crumble should be dry but consist of clumps — if it's too dry, add a teaspoon of cold water. Transfer the crumble to a baking sheet lined with parchment paper and spread it evenly in a thin layer. Bake at 180°C (middle rack) for 12–15 minutes until golden brown — check from the 10th minute to avoid burning. After baking, set aside to cool: it will harden and become crunchy.

Ingredients: Wheat flour, Brown sugar, Unsalted, shelled pistachios, Butter
Use a grater or knife to finely chop the pistachios. If you don't have a chopper, you can rub the butter between cold fingers; keep your hands cold so the butter doesn't melt. The best baking sheet is a flat one with low edges.

Miso-caramel sauce

4

Prepare a quick sauce: in a small, heavy saucepan, spread an even layer of brown sugar (40 g). Heat over medium heat without stirring for the first 2–3 minutes — the sugar will start to melt at the edges. When you notice the crystallized edges melting, gently shake the pan or use a silicone spatula to guide the melting sugar toward the center. Continue until all the sugar has dissolved and reaches a light amber color (2–4 more minutes) — be careful not to burn it (black color = bitter taste).

Ingredients: Brown sugar
Use a heavy saucepan with a thick bottom (preferably stainless steel) to heat the caramel evenly. Do not use plastic utensils with hot caramel; have a bowl of cold water and a cloth nearby. If the caramel clumps together, remove the saucepan from the heat and gently reheat it on low heat.
5

Remove the saucepan from the heat, immediately add the chopped butter (20 g from the butter reserved for the sauce) and stir vigorously (note: it may splatter). In a separate small bowl, mix the miso (20 g) with 20 ml of cream (reserved from 100 ml) until smooth. Heat the remaining cream until it gently simmers (but do not boil), then slowly pour it in a thin stream into the saucepan with the caramel, stirring constantly — the caramel will thicken, but stirring will make it silky. Add the dissolved miso and a tablespoon of honey (about 10 g) for balance. Return to very low heat and stir for 30–60 seconds until the sauce is homogeneous and glossy. Set aside to cool slightly — it will thicken as it cools.

Ingredients: Butter, 30% heavy cream, Light miso (paste), Honey
Do not add cold cream too quickly — pour it in slowly, as the caramel may bubble up violently. Use a whisk or a silicone spatula; if the sauce burns slightly, do not throw it away — taste it, and if it is not bitter, it can be used.

Ricotta-white chocolate cream

6

Chop the white chocolate (80 g) and place it in a heatproof bowl. Heat the cream (remaining 80 ml) almost to boiling (small bubbles at the edges). Pour the hot cream over the chocolate and wait 1–2 minutes, then gently stir with a whisk from the center outward until a smooth, glossy white chocolate ganache forms. In a separate bowl, mix the ricotta (250 g) with the vanilla extract (5 ml) and the cooled ganache — first combine 1–2 tablespoons of ganache with the ricotta (tempering), then add the rest and mix until the cream is silky. If you want an extremely smooth cream, pass it through a fine sieve. Chill in the refrigerator for 20–30 minutes (it should be cool but not too firm).

Ingredients: White chocolate, 30% heavy cream, Ricotta, Vanilla extract
Use a metal or heatproof bowl for the ganache and heat the cream only until it starts to steam, do not boil. When mixing the ricotta with the ganache, use a silicone spatula. If the cream seems too runny, place it in the fridge for a moment; cooling it for too long may make it too firm.

Finishing and Assembly

7

Prepare the plates. On each plate, place 1 or 2 halves of roasted persimmon (depending on size). Using a spoon or piping bag, add a portion of cream (about 60 g per person) next to the fruit. Drizzle with a spoonful of miso-caramel (about 15–20 g per serving) in the middle of the plate so that some of the sauce flows onto the fruit and cream. Evenly sprinkle everything with pistachio crumble (about 20–25 g per serving), add a few chopped pistachios for decoration, and if using, finely chopped candied ginger. Optionally, drizzle a bit of lime juice (a few drops) just before serving to add freshness.

Ingredients: Persimmon, Ricotta, Unsalted, shelled pistachios, Candied ginger (optional), Lime juice (optional)
Use a metal spoon with a rounded bowl to nicely shape portions of the cream; serve immediately if you want to keep the crumble crunchy. If preparing in advance, keep the sauce and crumble separate and assemble just before serving.

Final notes

8

Check the taste before serving: the cream should be gently sweet and smooth, the caramel shiny and balanced with a hint of miso, and the fruit soft and aromatic. Season the sauce with a pinch of salt if you feel it needs more umami, and add the final portion of crumble just before serving to maintain its crunchiness.

Do not prepare the entire dish too far in advance — the best impression comes from the combination of the crunchy crumble and warm (slightly cooled) fruits. If you need to prepare it earlier — keep the crumble and sauce separate in airtight containers.

Fun Fact

💡

Kaki (persimmon) is a fruit popular in Asia for thousands of years, often consumed fresh or dried; combining it with miso in a dessert is an example of modern fusion cuisine, where Japanese umami meets classic pastry techniques.

Best for

kolacja świąteczna zimowe przyjęcie elegancka kolacja dla gości

Tips

🍽️ Serving

Serve the dessert slightly warm or at room temperature — the cream should be cool, and the fruits slightly warm. Serve on flat, light-colored plates to highlight the colors: the orange of the fruits, the white cream, and the green pistachios. Jasmine tea or a sweet, light dessert wine pairs well with the dessert.

🥡 Storage

Store the cream and sauce separately in airtight containers in the refrigerator for up to 48 hours. Keep the crumble separately in an airtight container at room temperature for up to 3 days (to maintain its crunchiness). Baked fruits are best consumed within 24 hours — after a longer time, they lose their structure. Gently heat the sauce in a water bath before serving.

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