Seasonal dessert: Baked persimmons with ricotta-honey cream, crunchy crumble, and orange sauce (variant 1218c592) - photo 1
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Seasonal dessert: Baked persimmons with ricotta-honey cream, crunchy crumble, and orange sauce (variant 1218c592)

Desserts Vegetarian Dishes 90 min Medium 10 wyświetleń ~51.32 PLN - (0)
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Description

Layered, impressive dessert combining the sweetness of baked persimmons, creamy ricotta sweetened with honey, and a crunchy crumble made of oats and hazelnuts. Complemented by an aromatic, slightly tangy sauce made from fresh orange juice with a hint of cinnamon and starch, which gives it a silky consistency. The dish is vegetarian, seasonal (great for winter — persimmons and oranges at their best), visually striking due to its intense colors: deep orange fruit layer, light cream, and golden, crunchy crumble. Serve in cups, glasses, or small ramekins — perfect for a holiday dinner, a gathering with friends, or as a dessert after Sunday lunch. Flavor qualities: sweet, slightly caramelized fruits, creamy and slightly tangy ricotta mixture, contrasting textures due to the crunchiness, and fresh, citrusy sauce.

Ingredients Used

Ingredients (17)

Servings:
4
  • Persimmon 2.7 szt.
  • Ricotta 250 g
  • Honey 60 ml
  • Butter 70 g
  • Brown sugar 60 g
  • Hazelnuts 80 g
  • Fresh orange juice 120 ml
  • Cornstarch 10 g
  • Lemon juice 10 ml
  • Greek yogurt 150 g
  • Oat flakes 80 g
  • Sugar 30 g
  • Orange zest 5 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Candied orange peel 20 g
  • Fresh mint (bunch) 0.3 pęczków
💰 Szacowany koszt dania: ~51.32 PLN (12.83 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking persimmons

1

Preheat the oven to 190°C (top-bottom). Line a baking tray with parchment paper. Wash the kaki, cut in half lengthwise, remove the green stem (if it's hard), and place them cut side down on the tray. If the flesh is very hard, spread 5 g of honey (about 1 teaspoon) on each half and lightly sprinkle with cinnamon. Bake for 20-25 minutes — the fruit should soften, and the edges should caramelize slightly. Check the softness with a fork: it should easily penetrate the flesh and yield a slightly mushy consistency.

Ingredients: Persimmon, Honey, Ground cinnamon
Use a large baking sheet or ceramic baking dish. If the fruit is very ripe (soft), reduce the time to 12-15 minutes to avoid turning it into mush. To check for softness, use a fork or a small spoon.

Crumble

2

While the persimmons are baking, prepare the crumble: in a bowl, combine rolled oats (80 g), brown sugar (60 g), and finely chopped hazelnuts (80 g). Add cold butter cut into small cubes (70 g). Using your fingers or a pastry cutter, quickly rub the butter into the dry ingredients until you have crumbs of varying sizes (some fine, some larger flakes). The mixture should clump together but not be completely smooth. Spread the crumble on a baking sheet lined with parchment paper and bake at 175°C for 12-14 minutes, stirring every 5 minutes to achieve an even color — it should be golden-brown and crispy once cooled.

Ingredients: Oat flakes, Brown sugar, Hazelnuts, Butter
Use a knife to chop the nuts or a food processor, and for rubbing in the butter — your fingers or two crossed knives. A baking tray with a low edge is best; even mixing while baking will prevent burning. Allow the crumble to cool completely — it will become crunchier as it cools.

Ricotta cream

3

In a large bowl, place the ricotta (250 g) and Greek yogurt (150 g). Add honey (40 g from the prepared amount, leaving the rest for possible sweetening) and a pinch of salt (1 g). Use a spatula or spoon to vigorously mix the ingredients for about 1-2 minutes, until the mixture is homogeneous, smooth, and slightly glossy. Taste the cream — if you prefer it sweeter, add the remaining 20 g of honey to taste. The cream should be thick, but still soft enough to easily scoop with a spoon.

Ingredients: Ricotta, Greek yogurt, Honey, Salt
Use a silicone spatula or a hand mixer on the lowest speed to avoid over-aerating the cream. Take the ricotta out of the fridge 10 minutes in advance so it’s not ice-cold — this will make hand mixing easier.

Orange sauce

4

In a small saucepan, mix fresh orange juice (120 ml), sauce sugar (30 g), grated orange zest (5 g), and 1 teaspoon of cinnamon (2 g). Heat over medium heat until the mixture begins to gently steam (do not let it boil). In a small bowl, dissolve cornstarch (10 g) in 2 tablespoons of cold water (about 30 ml) to a smooth suspension. When the juice is hot, pour in the dissolved cornstarch in a thin stream, whisking vigorously. Cook for 1-2 minutes until the sauce thickens to a slightly syrupy consistency (it should coat the back of a spoon without immediately running off). Add lemon juice (10 ml) at the end, taste, and if the sauce is too sour, sweeten with an additional teaspoon of honey if desired.

Ingredients: Fresh orange juice, Sugar, Orange zest, Cornstarch, Ground cinnamon, Lemon juice
Use a wooden spoon or a small whisk for mixing. The starch must be dispersed in cold water to avoid lumps. If the sauce turns out too thick, thin it out with a few drops of orange juice or water.

Preparation of toppings

5

If you want to use candied orange peel (optional, 20 g), cut it into thin strips. Rinse the fresh mint leaves (10 g) and dry them with a paper towel. The crumble should be cold by now — check by touching it with a few fingers: it should be crunchy and not soft.

Ingredients: Candied orange peel, Fresh mint (bunch), Oat flakes
Use a sharp knife to cut the candied peel. Do not wash the mint too early before serving, as it wilts quickly; wash it just before assembly.

Assembly and serving

6

Prepare 4 bowls or ramekins. In the bottom of each portion, place 2 tablespoons (about 40 g) of the ricotta-honey cream and smooth it out. Then, using a spoon, add 2-3 tablespoons (about 60-80 g) of roasted persimmon — you can gently mash it with a fork, creating a purée with pieces. Sprinkle a thin layer of crumble (about 20 g). Repeat the layers: cream (about 30 g), another portion of persimmon (about 40 g). On top, add 1-2 tablespoons of crumble (about 25 g) and drizzle with 1-2 tablespoons of orange sauce (about 30 g). Decorate with strips of candied orange peel and mint leaves.

Ingredients: Ricotta, Greek yogurt, Persimmon, Oat flakes
Use a small ice cream scoop or two tablespoons to serve equal portions. Layer them loosely to highlight the contrast in textures. The dessert looks best in clear cups — the layers are visible that way.

Final tips

7

Before serving, wait 10-15 minutes for the flavors to meld and the sauce to slightly soak into the crumble (not enough to soften it). Serve at room temperature or slightly chilled (stored in the fridge for up to 2 hours).

Ingredients: Candied orange peel, Fresh mint (bunch)
If you are preparing the dessert in advance, store each component separately (persimmon, crumble, cream, sauce). Assemble the dessert no more than 30 minutes before serving to maintain the crunchiness of the crumble.

Fun Fact

💡

Kaki (persimmon) comes from East Asia and was once a symbol of happiness and prosperity. When baked, it gains a jam-like consistency and becomes naturally sweeter, making it an excellent substitute for heavier creams in desserts.

Best for

Świąteczne spotkania zimowe Kolacja dla gości Przyjęcie koktajlowe jako mały deser

Tips

🍽️ Serving

Serve the dessert in clear low cups to showcase the layers. For added contrast, you can top it with a bit of freshly whipped cream or a few fresh pomegranate seeds (optional) for color. If you want a vegan version, replace the ricotta and yogurt with plant-based cheeses and yogurts.

🥡 Storage

Store the crumble separately in an airtight container at room temperature for up to 3 days. The ricotta cream and baked persimmons can be stored in the refrigerator for up to 48 hours in separate containers. The assembled dessert is best consumed within 2 hours; after a longer time, the crumble will lose its crunch.

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