Baked persimmons with ricotta-lemon cream, almond crumble, and ruby chocolate sauce - photo 1
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Baked persimmons with ricotta-lemon cream, almond crumble, and ruby chocolate sauce

Wegetariańskie Desserts Cakes and Bakes 90 min Medium 4 wyświetleń ~56.67 PLN - (0)
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Description

A modern, seasonal dessert based on sweet, fleshy persimmons (kaki), which develop a deep caramel-honey note when baked. It is served with a light cream made from ricotta and cream with a delicate lemon acidity, and a crunchy crumble made from ground almonds and butter. The whole is tied together with a glossy ruby chocolate sauce infused with orange — the contrast of colors (intensely orange fruit, golden crumble, and pink-red chocolate) makes the dessert elegant and eye-catching. Perfect as a finale to a winter meal — it pairs well with Earl Grey tea, espresso, or a glass of sweet wine. Flavor profile: soft, slightly caramelized fruity sweetness, fresh acidity from the cream, and the crunch of almond crumble.

Ingredients Used

Ingredients (15)

Servings:
4
  • Persimmon (kaki) 5.3 szt.
  • Ricotta 250 g
  • 30% heavy cream 200 g
  • Powdered sugar 60 g
  • Orange 1 szt.
  • Ground almonds 120 g
  • Wheat flour 80 g
  • Butter 80 g
  • Brown sugar 40 g
  • Ruby chocolate 80 g
  • Sea salt 1 g
  • Vanilla extract 1 łyżeczka
  • Lemon juice 30 ml
  • ✨ Opcjonalne
  • Pistachios 30 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~56.67 PLN (14.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Persimmons

1

Preheat the oven to 190°C (top-bottom). Wash 4 persimmons under running water, dry with a paper towel. Cut off the top part with the stem, leaving 1–1.5 cm of flesh at the stem (do not peel the fruit!). Cut each fruit in half crosswise to reveal the smooth center.

Ingredients: Persimmon (kaki)
Use a sharp knife and a cutting board. The best baking dish: heat-resistant with a diameter that allows for placing the fruits in a single layer. Avoid peeling the persimmons — the skin holds its shape during baking.
2

Place the halved persimmons in a baking dish cut side up. Drizzle each half with a teaspoon of orange juice (about 5–10 g per half) and gently sprinkle a pinch of sea salt over the entire surface. Put in the preheated oven and bake for 15–20 minutes — the persimmons are ready when the flesh is soft to the touch (pierce with a knife: it should go in easily) and the edges have slightly shrunk.

Ingredients: Persimmon (kaki), Orange, Sea salt
Use a teaspoon or silicone brush to evenly spread the juice. Baking time depends on the ripeness of the fruits — firmer ones may need up to 25 minutes.

Almond Crumble

3

In a bowl, combine 120 g of ground almonds, 80 g of all-purpose flour, and 40 g of brown sugar. Add 80 g of cold butter, cut into cubes. Quickly rub together with your fingers or use a pastry cutter until the mixture resembles coarse crumbs (the size of peas and smaller). The mixture should hold together in clumps but have visible pieces of butter.

Ingredients: Ground almonds, Wheat flour, Brown sugar, Butter
It's best to use a mixer with a dough hook or a food processor. Do not mix for too long — if the butter completely melts, the crumble will lose its crunch. If you're doing it by hand, work quickly, straight from the fridge.
4

Preheat the oven to 180°C (fan 160°C). Spread the crumble evenly on a baking sheet lined with parchment paper and bake for 12–15 minutes, stirring every 5 minutes, until golden brown and crispy. After baking, let it cool on the baking sheet — it will become even crispier as it cools.

Ingredients: Ground almonds, Wheat flour, Brown sugar, Butter
Use a metal spoon to stir every few minutes to avoid burning. The baking sheet should be spread in a single layer. Store the finished crumble in a closed container until serving.

Lemon ricotta cream

5

In a blender bowl or large mixing bowl, place 250 g of ricotta, 60 g of powdered sugar, 5 g of vanilla essence, and 30 g of lemon juice. Mix with a whisk or blend on low speed until smooth and silky (about 1–2 minutes). In a separate well-chilled bowl, whip 200 ml of heavy cream until stiff — it starts to thicken after 1–2 minutes, and after 3–4 minutes it should form soft peaks. Gently fold the whipped cream into the blended ricotta with a spatula, using an upward motion to avoid deflating the cream; the mixture should be smooth, light, and hold its shape.

Ingredients: Ricotta, Powdered sugar, Vanilla extract, Lemon juice, 30% heavy cream
Use a metal or glass bowl chilled in the refrigerator and a hand or stand mixer. Do not whip the cream too long — it will become grainy. If the cream is too loose, chill it for 30 minutes in the refrigerator before serving.

Chocolate sauce

6

Place 80 g of ruby chocolate in a bowl. Heat 60 g of orange juice (freshly squeezed from oranges) in a saucepan until very warm (not boiling) — it should be steaming and hot. Pour the hot juice over the chocolate, wait 30 seconds, then gently stir until you achieve a smooth, glossy sauce. If the sauce is too thick, add more hot juice by the tablespoon and stir. Taste and optionally add a teaspoon of honey for extra sweetness.

Ingredients: Ruby chocolate, Orange, Honey
Use a heat-resistant bowl and a silicone spoon. Do not heat the chocolate directly over the fire — it can easily burn. The sauce can be kept in a warm water bath to maintain a liquid consistency.

Cooling and preparation for serving

7

Remove the baked persimmons from the oven and let them cool slightly (5–8 minutes) — they should be warm, not hot. Meanwhile, keep the cream in the refrigerator. The baked persimmon halves will soften slightly and have a more intense color.

Ingredients: Persimmon (kaki)
Do not leave the persimmons for too long — it's best to serve them warm (slightly warm) with a cool cream for a contrast in temperature.

Assembly and decoration

8

On each plate (or bowl), place 2 tablespoons of ricotta cream in the center and gently spread it with a wide spoon to create a boat shape. On the cream, place one half of the baked persimmon cut side up. Next to the fruit, sprinkle 2–3 tablespoons of almond crumble for texture contrast. Drizzle a teaspoon of warm ruby chocolate sauce just before serving (about 15–20 g of sauce per serving). If using, sprinkle with finely chopped pistachios and optionally drizzle with 5 g of honey for shine.

Ingredients: Ricotta, Persimmon (kaki), Ground almonds, Ruby chocolate, Pistachios, Honey
Use a tablespoon to decorate the sauce and a small teaspoon to apply the cream — precision will make the plate elegant. Additionally, you can add a sprinkle of pistachios for color and texture (optional).

Final tips

9

Serve the dessert immediately after assembling, when the persimmons are slightly warm, the cream is cool, and the sauce is shiny. If you are preparing portions in advance: the baked persimmons can be briefly reheated (3–4 minutes) at 160°C, the crumble can be stored in an airtight container, and the cream in the refrigerator until serving.

Ingredients: Persimmon (kaki), Ground almonds, Ricotta
Pay attention to the contrast of temperatures and textures: warm fruits + cold cream + crunchy crumble is the key to success.

Fun Fact

💡

Persimmons were valued in ancient Asia — in Japan, the hachiya variety was traditionally dried, and roasted fruits were served in the colder months as a sweet snack.

Best for

kolacja zimowa świąteczne przyjęcie romantyczna kolacja

Tips

🍽️ Serving

Serve on flat white plates to highlight the colors. Serve immediately after assembling — the warmth of the persimmons and the coolness of the cream create the best contrast. For a more decorative effect, add edible flowers or thin slices of orange with the peel in spirals.

🥡 Storage

Crumble: store in an airtight container at room temperature for up to 3 days. Cream: in the refrigerator, covered, for up to 48 hours. Baked persimmons: in the refrigerator for up to 2 days, reheat for 3–4 minutes at 160°C before serving. Chocolate sauce: in a closed container in the refrigerator for up to 5 days, reheat in a water bath before use.

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