Quick cups with caramelized persimmon, ricotta-coconut cream, and toasted crumble - photo 1
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Quick cups with caramelized persimmon, ricotta-coconut cream, and toasted crumble

Desserts Desserts for Kids 25 min Easy 10 wyświetleń ~41.77 PLN - (0)
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Description

A seasonal, quick dessert that combines the sweetness of caramelized persimmon with the lightness of ricotta cream enriched with coconut cream and a crunchy, toasted oat-nut crumble. The dish is visually striking thanks to the juicy slices of orange-red persimmon and the golden crumble; it has a contrast of textures: creamy center, soft-sweet fruit, and crunchy nuts. Perfect for a quick home gathering, dessert after dinner, or as an elegant treat for guests. Flavor: the delicate acidity of lemon and a hint of honey balance the natural sweetness of the persimmon; toasted nuts and butter add a toffee note, and optional dark chocolate shavings add depth.

Ingredients Used

Ingredients (14)

Servings:
4
  • Persimmon (kaki) 3 szt.
  • Ricotta 250 g
  • Coconut cream (thick part from a can) 100 g
  • Honey 30 ml
  • sugar 30 g
  • Butter 70 g
  • Wheat flour 40 g
  • Hazelnuts 80 g
  • Lemon juice 20 ml
  • Oat flakes 60 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Vanilla extract 5 g
  • Dark chocolate (70%) 40 g
  • Mint leaves (for decoration) 5 g
💰 Szacowany koszt dania: ~41.77 PLN (10.44 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Crumble

1

Preheat the oven to 180°C (top and bottom heat). Prepare a baking tray lined with parchment paper. In a bowl, place 60 g of oats, 40 g of wheat flour, 40 g of cold butter cut into cubes, and 20 g of sugar. Rub the butter with your fingers or use a pastry cutter until the ingredients combine into a crumbly mixture the size of peas. Add 40 g of chopped hazelnuts and gently mix.

Ingredients: Oat flakes, Wheat flour, Butter, sugar, Hazelnuts
Use a large metal or ceramic bowl. It's best to rub the butter with your fingers quickly to avoid warming it too much — this will make the crumble crispier. If you don't have an oven, you can gently sauté the crumble in a pan for 6–8 minutes.
2

Spread the crumble evenly on the prepared baking sheet and bake at 180°C for 12–14 minutes, stirring every 5 minutes with a spatula to ensure even browning. Once baked, set aside to cool completely — the crumble will harden and become crispy.

Ingredients: Oat flakes, Wheat flour, Butter, sugar, Hazelnuts
Use a silicone spatula to mix in the oven. The crumble is ready when it is golden-brown and makes a dry, crunchy sound when crumbled. Be careful not to burn it — the nuts will brown quickly.

Caramelizing persimmon

3

Wash the persimmons, cut off the top with the leaves, peel the skin (optional, the skin is edible but thin), and slice the fruit into 1 cm diagonal pieces. In a large skillet, heat 30 g of butter over medium heat. Sprinkle the persimmon slices with a thin layer of sugar (about 30 g evenly divided), arrange the slices in a single layer, and fry for 2–3 minutes on one side until they start to glaze and caramelize slightly. Gently flip and fry for 1–2 minutes on the other side. Finally, drizzle with lemon juice (20 ml) and 10 g of honey, stir gently for 15 seconds, and remove from heat.

Ingredients: Persimmon (kaki), sugar, Butter, Lemon juice, Honey
Use a skillet with a diameter of 24–26 cm and a thick bottom. Work in batches if not all slices fit – overcrowding the skillet will cause the fruit to steam instead of caramelize. The slices are ready when they have golden-brown edges and are slightly softened but still hold their shape.

Cream

4

In a large bowl, place 250 g of ricotta and 100 g of thick coconut cream. Add 5 g of vanilla extract (optional) and 10 g of honey. Whip with a hand mixer on low speed for 30–45 seconds just to combine the ingredients, not for a long time — the cream should be smooth, slightly fluffy, but not completely liquid.

Ingredients: Ricotta, Coconut cream (thick part from a can), Honey, Vanilla extract
Use a metal or glass bowl and a hand or stand mixer with a whisk attachment. Do not mix for too long — the ricotta may become too watery. If you don't have a mixer, whisk vigorously for about 1 minute.

Assembly

5

Prepare 4 transparent cups or glasses. At the bottom of each, portion 2 tablespoons (about 40 g) of whipped ricotta-coconut cream. Then layer 3–4 slices of caramelized persimmon (about 120–150 g of fruit per cup). Sprinkle with 2–3 tablespoons (about 25–30 g) of cooled crumble and add a few chopped roasted hazelnuts.

Ingredients: Ricotta, Persimmon (kaki), Hazelnuts, Honey, Oat flakes
Use a silicone spatula or spoon for precise application of the cream. Layering just before serving will keep the crumble crispy; if preparing in advance, store the crumble separately.

Finishing

6

Top each ramekin with a teaspoon of honey for shine (about 5 g), sprinkle with finely grated or chopped dark chocolate (optional 10 g per ramekin), and garnish with 1–2 mint leaves.

Ingredients: Honey, Dark chocolate (70%), Mint leaves (for decoration)
For grating chocolate, use a grater with fine holes or peel off shavings with a knife. If you are using chocolate, serve it immediately so it doesn't melt too much on the warm fruit.

Serving

7

Serve the bowls immediately after preparation to maintain the contrast of temperatures and textures: warm, caramelized persimmons and cold cream. If you prepare it before your guests arrive, you can make the cream up to 6 hours in advance and store it covered in the refrigerator; keep the crumble in an airtight container at room temperature.

Ingredients: Ricotta, Oat flakes
Use nice transparent cups or wine glasses to showcase the layers. Serve with a small dessert spoon.

Final tips

8

If you want a vegan version, replace the ricotta with plant-based cream cheese (about 250 g) and use maple syrup instead of honey. You can also add 1 teaspoon of cinnamon to the crumble for a seasonal touch.

Ingredients: Ricotta, Honey
Alternatives: almonds instead of hazelnuts, finely chopped dates added to the cream for natural sweetness.

Fun Fact

💡

Persimmon (kaki) comes from East Asia and was considered a symbol of happiness in Japanese and Chinese traditions. In Europe, it gained popularity due to its sweetness and striking color.

Best for

szybkie przyjęcie deser po obiedzie spotkanie z przyjaciółmi sezonowe menu zimowe

Tips

🍽️ Serving

Serve the bowls on small plates with a dessert spoon. To make the dessert look elegant, maintain an even thickness of the layers and decorate with fresh mint just before serving. For a more pronounced flavor, drizzle the persimmons with a few drops of good extra virgin olive oil just before decoration.

🥡 Storage

Cream: store in an airtight container in the refrigerator for up to 48 hours. Crumble: store in an airtight container at room temperature for up to 3 days to maintain crispness. Caramelized fruits: in the refrigerator for up to 24 hours; before serving, you can briefly heat them in a pan (30–60 seconds).

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