Seasonal dessert: Baked persimmons with chestnut cream, chocolate 'soil' and red orange jelly (variant 68bc5c79) - photo 1
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Seasonal dessert: Baked persimmons with chestnut cream, chocolate 'soil' and red orange jelly (variant 68bc5c79)

Wegetariańskie Desserts Cakes and Bakes 90 min Medium 1 wyświetleń ~39.35 PLN - (0)
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Description

A modern, seasonal dessert combining the sweetness of roasted persimmon with a creamy, slightly lemony mass of edible chestnuts, intense chocolate 'soil' (a crumble with a texture resembling earth) and fresh, colorful jelly made from blood oranges. The dish is visually sensual — glistening halves of persimmon set on velvety cream, the contrast of dark soil and juicy, ruby cubes of jelly. Perfect for a dinner with guests or a festive dessert menu. Flavor qualities: the sweetness and creaminess of chestnuts, the slight acidity of oranges and lemon, the bitter depth of chocolate, and the crunchy elements of caramelized crumble — together they create a modern, balanced contrast of textures and flavors.

Ingredients Used

Ingredients (16)

Servings:
4
  • Persimmon 5.3 szt.
  • Cooked, peeled chestnuts 300 g
  • Butter 50 g
  • Brown sugar 80 g
  • Almond flour 80 g
  • Wheat flour 40 g
  • Bitter cocoa powder 20 g
  • 70% dark chocolate 80 g
  • Rapeseed oil 30 g
  • Cornstarch 20 g
  • Blood orange juice 150 ml
  • Vanilla extract 10 g
  • Lemon juice 10 ml
  • ✨ Opcjonalne
  • Sea salt flakes 2 g
  • Agar-agar (alternative to gelatin) 2 g
  • Chopped pistachios (finely chopped) 30 g
💰 Szacowany koszt dania: ~39.35 PLN (9.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of chestnut cream

1

Check the chestnuts: if they are raw and hard, put them in a pot of water and simmer for 15-20 minutes until they are completely soft (pierce with a knife — it should go in easily). If you are using ready-to-use, peeled chestnuts, move on to the next step. Measure out 300 g of chestnuts and place them in a blender or use an immersion blender with a tall container.

Ingredients: Cooked, peeled chestnuts
Use a blender or food processor with purée blades. If the chestnuts are still hot, be careful when pouring and blending. A common mistake: trying to blend hard chestnuts — they must be soft before blending.
2

Add 50 g of butter, 40 g of brown sugar, 10 ml of lemon juice, and 10 ml of vanilla extract to the blender with the chestnuts. Blend until smooth for 1–2 minutes. If the mixture is too dry, add 1–2 tablespoons (15–30 ml) of warm water. Pour the mixture into a small saucepan.

Ingredients: Cooked, peeled chestnuts, Butter, Brown sugar, Lemon juice, Vanilla extract
Use a silicone spatula to scrape the mixture into the saucepan. If you don't have vanilla extract, use the seeds from 1/4 of a vanilla pod. Too much water will make the cream runny — we will thicken it in the next step.
3

In a saucepan, heat the mixture over low heat, stirring until it starts to gently steam. Dissolve 20 g of cornstarch in 40 ml of cold water (make a slurry) and add it in a thin stream to the cream, constantly stirring with a wooden spoon. Cook for 2–3 minutes over low heat until the cream thickens and becomes silky. Pour into a bowl and cool covered with plastic wrap (the wrap should touch the surface of the cream to prevent a skin from forming).

Ingredients: Cooked, peeled chestnuts, Cornstarch, Butter
Use a medium-sized saucepan and a whisk or wooden spoon. Check the consistency: the cream should coat the spoon and hold its shape slightly. Common mistake: too high a temperature causes the starch to clump and form lumps — keep the burner on low and stir evenly.

Baking persimmons

4

Preheat the oven to 200°C with the top and bottom heat function. Cut 4 persimmons in half horizontally, removing any seeds if necessary (depending on the variety). Place the halves on a baking sheet lined with parchment paper, flesh side up. Sprinkle each half with a thin layer (about 10 g) of brown sugar on top for a delicate caramelization. Bake for 12–15 minutes in the middle of the oven, until the edges are slightly caramelized and the flesh is soft and glossy.

Ingredients: Persimmon, Brown sugar
The best is a rimmed baking sheet and parchment paper. Check at the 10-minute mark — different varieties of persimmons soften at different times. Do not bake for too long to avoid completely breaking down the flesh.

Chocolate soil (crumb)

5

In a bowl, combine 80 g of almond flour, 40 g of wheat flour, and 20 g of cocoa powder. Add 20 g of brown sugar and 30 g of rapeseed oil. Using a fork or your fingers, mix the ingredients until they form clumps resembling wet sand. Chop 80 g of dark chocolate into small pieces with a knife and gently fold it in.

Ingredients: Almond flour, Wheat flour, Bitter cocoa powder, Brown sugar, Rapeseed oil, 70% dark chocolate
Use a large bowl and a metal spoon or your hands (fingers). If the mixture is too dry, add 1–2 teaspoons of oil; if too wet, add 1–2 tablespoons of flour. A common mistake: crushing the chocolate into too fine a mixture — we want chunks and a grainy texture.
6

Spread the crumble in a thin layer on a baking tray lined with parchment paper. Bake at 160°C (140–150°C if using a fan oven) for 12–15 minutes, stirring halfway through to ensure even toasting. Remove and let cool — the crumble will harden and take on a 'soil' texture.

Ingredients: Almond flour, Wheat flour, Bitter cocoa powder, Brown sugar, Rapeseed oil, 70% dark chocolate
For baking, use a flat baking tray and a wide spatula for mixing. The finished soil is crispy, dark brown, and smells of cocoa and chocolate. Be careful not to burn it — cocoa and almonds darken quickly.

Almond Crumble (additional texture)

7

In a small bowl, combine 20 g of almond flour, 20 g of wheat flour, and 10 g of sugar. Add 10 g of cold butter, diced. Rub with your fingers until larger crumbs form. Spread on a small baking sheet and bake for 10–12 minutes at 170°C until golden. Let cool — it will be crunchy and contrast with the cream.

Ingredients: Almond flour, Wheat flour, Brown sugar, Butter
Use a grater for ice or a knife to chop the butter if you want a quicker result. The crumble can be prepared in advance and stored in an airtight container.

Red Orange Jelly

8

In a small saucepan, pour in 150 ml of blood orange juice and add 20 g of sugar (optional, if the juice is very sour). Heat to boiling. If you are using agar-agar (vegan version, optional), mix 2 g of agar-agar with 1 tablespoon of cold water and add it to the boiling juice, stirring for 1 minute. If you are using gelatin (non-vegan), soak the amount corresponding to 150 ml of juice according to the manufacturer's instructions and add the dissolved gelatin to the warm juice. Pour into a flat dish (about 20x20 cm) and set in the fridge for at least 1 hour until set. Once set, cut into small cubes of 1 cm.

Ingredients: Blood orange juice, Agar-agar (alternative to gelatin)
Use a flat, low dish so that the jelly is thin and sets quickly. If you don't have agar-agar, use 6–7 g of gelatin sheets/powder equivalent (check the exact amount on the package).

Preparation of the decoration

9

Chop 30 g of pistachios and gently toast them in a dry pan for 1–2 minutes, until they start to smell — be careful not to burn them. Also prepare sea salt flakes and break off a few thin pieces of dark chocolate (about 20 g from the previous block) with a knife, creating decorative flakes.

Ingredients: Chopped pistachios (finely chopped), 70% dark chocolate, Sea salt flakes
To grate chocolate, use a large, sharp knife and apply strong pressure; place the chocolate on a cutting board and press slowly. Toast the pistachios over medium heat and stir constantly.

Assembly and serving

10

On four flat plates, spread 3–4 tablespoons of chestnut cream (about 60–80 g per plate) to create an oval base. On the cream, place halves of roasted kaki (one or two, depending on aesthetics), flesh side up, gently pressing down to prevent them from tipping over. Generously sprinkle (15–20 g) chocolate soil around the kaki, and add a few pieces of crumble for contrast. Dot the plate with cubes of red orange jelly. Decorate with chocolate flakes, chopped pistachios, and a pinch of salt flakes (a pinch on each plate). Serve immediately so that the roasted kaki are slightly warm and the other elements are cool.

Ingredients: Persimmon, Cooked, peeled chestnuts, 70% dark chocolate, Almond flour, Sea salt flakes, Chopped pistachios (finely chopped), Blood orange juice
Use a tablespoon to apply the cream and a small silicone spatula for precision. A common mistake: assembling all the elements too early — it's best to compose just before serving to maintain the contrast of temperatures and textures.

Final notes

11

When serving, inform guests about the presence of salt flakes and crunchy pistachio elements. Store leftover cream and soil separately in the fridge for up to 3 days (cream in an airtight container, soil in a dry container).

Ingredients: Cooked, peeled chestnuts, Persimmon
If you are preparing the dessert in advance: the cream and jelly can be made a few days ahead, but the baked persimmons are best baked 20–30 minutes before serving to preserve the best aroma.

Fun Fact

💡

Chestnuts were a popular source of starch in many regions of Europe before the spread of potatoes — they were used, among other things, to make thick creams and fillings. Persimmon (kaki) originates from Asia but gained popularity in European winter cuisine due to its sweetness and decorative, vibrant color.

Best for

kolacja zimowa świąteczny deser przyjęcie dla gości

Tips

🍽️ Serving

Serve the slightly warm roasted persimmons on a cold cream to create an attractive temperature contrast. Serve on flat, light-colored plates to highlight the color of the persimmons and the ruby jelly. For a more elegant presentation, use thin strips of orange peel as decoration.

🥡 Storage

Chestnut cream: in the fridge for up to 3 days in an airtight container. Chocolate soil: in a dry place in an airtight container for up to 7 days (will maintain crunchiness). Jelly: up to 3 days in the fridge. Baked persimmons: best consumed on the day of preparation; can be stored in the fridge for up to 24 hours, but will lose some aroma and texture.

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