Baked persimmons with citrus ricotta cream, hazelnut crumble, and chocolate sauce - photo 1
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Baked persimmons with citrus ricotta cream, hazelnut crumble, and chocolate sauce

Desserts Vegetarian Dishes Cakes and Bakes 90 min Medium 10 wyświetleń ~32.33 PLN - (0)
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Description

A seasonal dessert combining juicy, roasted persimmons with a delicate ricotta cream flavored with lemon, a crunchy topping made of ground hazelnuts and cocoa streusel, and a thick dark chocolate sauce. The dish is both delicate and contrasting in flavor — the sweetness of the fruits and cream meets the bitterness of the chocolate and the nutty crunch. Perfect for winter gatherings or as an elegant dessert after dinner; it looks great on a white plate with fresh mint leaves and a bit of orange zest for color. The simplicity of the ingredients makes the dessert visually impressive, and the preparation can be divided into stages: making the cream, the crumble, the sauce, and roasting the fruits.

Ingredients Used

Ingredients (17)

Servings:
4
  • Persimmon (kaki) 4 szt.
  • Ricotta 250 g
  • Egg 1 szt.
  • Sugar 50 g
  • Lemon juice 30 ml
  • Lemon zest 5 g
  • Butter 60 g
  • Wheat flour 80 g
  • Ground hazelnuts 70 g
  • Orange zest 5 g
  • Vanilla extract 5 g
  • 30% heavy cream 100 g
  • Bitter chocolate (min. 70%) 80 g
  • Cocoa 10 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Honey (optional) 20 g
  • Fresh mint (bunch) 0.3 pęczków
💰 Szacowany koszt dania: ~32.33 PLN (8.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ricotta cream

1

Prepare the ricotta cream: take the ricotta out of the fridge for 10-15 minutes to reach a temperature close to room temperature (it will be easier to beat). Transfer the ricotta to a large bowl. Add 50 g of sugar, 60 g of egg (1 egg), 30 ml of lemon juice, 5 g of lemon zest, and 5 g of vanilla extract. Use a whisk or a mixer set on low speed and beat the ingredients for 1-2 minutes until the mixture is smooth, silky, and lump-free. The cream should be slightly runny but not watery.

Ingredients: Ricotta, Sugar, Egg, Lemon juice, Lemon zest, Vanilla extract
Use a hand mixer or a stand mixer with a whisk attachment on low speed. If you don't have a mixer, whisk vigorously for 3-4 minutes. Do not whip for too long, so the cream doesn't become too runny.

Streusel / crumb topping

2

Prepare the crumble: sift 80 g of all-purpose flour and 10 g of cocoa powder into a bowl. Add 70 g of ground hazelnuts and 50 g of sugar (reserve 50 g of sugar for the crumble or use the entire previously measured amount — the sugar is divided in the recipe). Add 60 g of cold butter, cut into cubes. Keeping the butter cold, rub the butter with your fingers into the dry ingredients until uneven clumps form, ranging from the size of peas to larger crumbs (30–60 seconds). The crumble should feel greasy and crumbly; if it is too dry, add 1-2 teaspoons of cold water.

Ingredients: Wheat flour, Cocoa, Ground hazelnuts, Butter, Sugar
Use a steel bowl and cold butter taken straight from the fridge. You can also use a knife to chop the butter with the flour on a cutting board or use a food processor (pulsing). Do not knead until smooth — the crumble should remain chunky.

Baking the crumble

3

Preheat the oven to 180°C (top-bottom). Spread a thin layer of crumble on a baking sheet lined with parchment paper, evenly distributed. Place in the preheated oven and bake for 12–15 minutes, stirring every 5 minutes (use a spatula), until the crumble turns golden brown and smells nutty. Once baked, set aside to cool — it will become crunchier.

Ingredients: Wheat flour, Cocoa, Ground hazelnuts, Butter, Sugar
It's best to bake the crumble in the middle of the oven. Use a wide baking tray so that the heat reaches the small pieces evenly. Keep an eye on it from the 10th minute — the cocoa can darken quickly.

Preparing persimmons

4

Prepare the fruit: wash 4 persimmons under lukewarm water, and dry them with a paper towel. Cut each persimmon in half lengthwise (so that the smooth, round center is visible). Use a teaspoon to gently remove any hard bases (if present) — do not peel the skin. Place the halves cut side up in a baking dish or on a low-sided tray. Drizzle each half very lightly (about 2–3 ml) with lemon juice to preserve the color and add a touch of brightness.

Ingredients: Persimmon (kaki), Lemon juice
Use a sharp knife and a stable cutting board. Do not peel the persimmons — the skin will be soft and appetizing after baking. If the fruits are very soft, shorten the baking time.

Baking Persimmons with Cream

5

On each half of the persimmon, evenly spread about 60 g of ricotta cream (use a tablespoon or piping bag). Sprinkle the cream with a thin layer of crumble (about 20–25 g of crumble per half). Place the dish in an oven preheated to 180°C (middle rack). Bake for 12–15 minutes — the persimmons should be soft to the touch (with a teaspoon), the cream will slightly set, and the crumble will be golden. Remove from the oven and let cool for 5 minutes.

Ingredients: Persimmon (kaki), Ricotta, Wheat flour, Butter, Ground hazelnuts, Cocoa
Use a spoon to gently fill the fruit cavities. If the crumble browns too quickly, loosely cover it with aluminum foil for the last few minutes. Check the softness of the fruit by touch — they should be soft but hold their shape.

Chocolate sauce

6

Prepare the sauce: place the broken chocolate (80 g) in a heatproof bowl. Heat 100 ml of cream in a small saucepan until bubbles appear at the edges (do not bring to a boil). Remove from heat and immediately pour the hot cream over the chocolate. Wait 30 seconds, then gently stir with a spatula from the center outwards until a smooth, glossy sauce forms. Add a pinch of salt (1 g) and mix. The sauce should be shiny and fairly thick, but liquid — it will thicken as it cools.

Ingredients: Bitter chocolate (min. 70%), 30% heavy cream, Salt
Use a heatproof bowl and a metal or silicone spatula. If the chocolate doesn't melt completely, you can heat it in short intervals in a water bath, stirring every 10 seconds.

Finishing and decoration

7

Place half of the roasted persimmon on a plate with cream and crumble. Drizzle generously (about 15–20 g) chocolate sauce around the fruit and on top (for a glossy effect). Gently sprinkle the remaining crumble, adding 5 g of orange zest to each serving. If using honey (optional), drizzle generously with 5 g of honey over the persimmon. Garnish with a fresh mint leaf (about 2–3 g) for contrast.

Ingredients: Persimmon (kaki), Bitter chocolate (min. 70%), Honey (optional), Orange zest, Fresh mint (bunch)
Use a teaspoon to spread the sauce, and use a small spoon for sprinkling the crumble to control the amount. Additionally, you can add honey for shine and a sweeter finish.

Serving

8

Serve the dessert slightly warm (preferably within 10–20 minutes after taking it out of the oven) — the cream will be gently set, and the chocolate sauce will be liquid and shiny. Place each serving on a slightly warmed plate so that the sauce doesn't set immediately and the whole dish looks appetizing.

Ingredients: Persimmon (kaki), Bitter chocolate (min. 70%)
Use a heated plate (warm it briefly in the oven or by pouring hot water over it and drying) to keep the dessert warm for longer. If you need to prepare portions in advance, bake the fruit and store the crumble and sauce separately; assemble just before serving.

Cleaning and Final Tips

9

After preparation, wash the dishes according to the manufacturer's instructions. Scrape off the leftover crumble from the tray after it has cooled and store it in a closed container — it can be used as a topping for other desserts. Store the remaining sauce in the fridge for up to 3 days and gently reheat before using again.

Ingredients: Wheat flour, Butter, Ground hazelnuts
Use warm soapy water to wash bowls with grease. The crumble stays crisp best in an airtight container at room temperature for up to 3 days.

Fun Fact

💡

Persimmons (kaki) have been popular in East Asian cuisines for thousands of years — they were cultivated, among other places, in China. Their sweet, honey-like flavor becomes even more concentrated when baked, which pairs wonderfully with creamy and bitter chocolate additions.

Best for

kolacja zimowa świąteczne przyjęcie romantyczna kolacja

Tips

🍽️ Serving

Serve slightly warm; add a teaspoon of thick Greek yogurt or vanilla ice cream to each portion if you want a cold contrast. For a color effect, use fresh mint leaves and thin strips of orange zest. Serve on light plates to make the golden color of the persimmons stand out.

🥡 Storage

Store any leftover chocolate sauce in the fridge for up to 3 days in an airtight jar; before serving, warm it up briefly in a water bath or microwave (10–20 seconds). Baked persimmons are best eaten the same day — after 24 hours they lose some of their structure. Store the crumble separately in an airtight container at room temperature for up to 3 days to maintain its crunchiness.

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