Quick Winter Cups with Ricotta-Orange Cream and Caramelized Persimmon - photo 1
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Quick Winter Cups with Ricotta-Orange Cream and Caramelized Persimmon

Desserts Breakfasts 25 min Easy 5 wyświetleń ~25.37 PLN - (0)
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Description

Delicate, quick-to-prepare parfaits combining creamy ricotta with a bold hint of orange and velvety, caramelized slices of persimmon. The dish has a contrast of textures: a crunchy base of cookies and almonds, a smooth cream, and slightly soft, glossy fruits. Perfect as a light dessert after a winter meal or an impressive dessert for an unexpected visit – served in transparent cups, it looks very elegant. The flavor is fresh (citrus), sweet-buttery (honey and caramel), and slightly nutty (almonds).

Ingredients Used

Ingredients (14)

Servings:
4
  • Ricotta 300 g
  • Natural yogurt 150 g
  • Honey 30 ml
  • Orange juice 60 ml
  • Grated orange zest 0.8 łyżeczka
  • Persimmon 2 szt.
  • Brown sugar 40 g
  • Butter 40 g
  • Tea biscuits 80 g
  • Almond flakes 50 g
  • Lemon juice 10 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Fresh mint (optional) 10 g
  • Bitter cocoa or grated dark chocolate (optional) 20 g
💰 Szacowany koszt dania: ~25.37 PLN (6.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the cookie base: place 80 g of biscuits in a large plastic bag and seal it tightly. Lay the bag on a cutting board and hit it evenly with a rolling pin or the bottom of a jar until the biscuits are finely crushed (they should resemble coarse breadcrumbs, without large pieces). Transfer the crushed biscuits to a medium bowl.

Ingredients: Tea biscuits
Use a rolling pin or a heavy jar; if you have a food processor, you can use it, pulsing 2-3 times briefly. Do not grind to a powder - we want some texture.
2

Melt 20 g of butter in a small pan over medium-low heat (or in the microwave in short 10-second bursts). Once the butter is melted, set it aside for 10 seconds, then drizzle it over the crushed cookies and mix vigorously with a spoon to ensure the crumbs are evenly moistened. Transfer the mixture to four transparent cups (or glasses), about 20 g of cookies per serving, and press down with the back of a spoon to create an even base. Place the cups in the refrigerator while preparing the cream (for at least 5 minutes).

Ingredients: Tea biscuits, Butter
It's best to use a spoon or a small glass to press the base down. A pan with a diameter of 20 cm is fine. If the base is too dry, add another 5-10 g of melted butter.

Cream

3

Prepare the ricotta-orange cream: place 300 g of ricotta in a large bowl. Add 150 ml of natural yogurt, 30 g of honey, 60 ml of orange juice, 4 g of grated orange zest, 10 ml of lemon juice, and 1 g of salt. Use a wooden spoon or spatula and mix vigorously first in circular motions, then whisk with the whisk for about 1-2 minutes until the mixture becomes smooth, silky, and slightly fluffy. Taste the cream and adjust the sweetness: if you prefer it sweeter, add up to a teaspoon of honey (15 g).

Ingredients: Ricotta, Natural yogurt, Honey, Orange juice, Grated orange zest, Lemon juice, Salt
Use a large, deep bowl made of steel or glass. If you have a hand mixer, blend briefly on low speed for 20-30 seconds to make the cream ultra smooth. Do not mix for too long, or the cream will become watery.

Almond Crunch

4

Toast the almonds: in a dry skillet over medium heat, heat 50 g of almond flakes. Stir constantly with a wooden spoon for 2-3 minutes, until they are lightly golden and fragrant. Transfer to a plate to cool and remain crunchy.

Ingredients: Almond flakes
Use a wide skillet so that the flakes have even contact with the surface. Don't walk away from the skillet - the almonds burn quickly.

Caramelized persimmons

5

Prepare the persimmons: cut 300 g of persimmons in half, remove any hard elements, and slice them into pieces about 1 cm thick. In a medium skillet, melt 20 g of butter over medium heat, add 40 g of brown sugar, and stir with a wooden spoon. The sugar will start to melt after about 1-2 minutes; when it takes on a golden, amber color (not dark), quickly add the persimmon slices in a single layer and fry for 1-2 minutes on each side, until the fruit softens slightly and is coated with a glossy glaze. Remove the skillet from the heat, drizzle with a bit of lemon juice (10 ml), and gently mix. Let it sit for 1 minute - the glaze will thicken.

Ingredients: Persimmon, Brown sugar, Butter, Lemon juice
Use a medium-sized non-stick pan (24 cm). Monitor the color of the caramel - if it starts to darken too much, remove it from the heat immediately to prevent it from becoming bitter. Work quickly after the sugar has melted.

Assembly

6

Assembling the cups: take the cups out of the fridge. Add a thin layer of crushed base to the bottom of each portion (if needed, add a teaspoon of cookies). Then evenly spread the ricotta cream – use a spoon or a piping bag to achieve a clean edge. On top of the cream, place 3-4 slices of caramelized persimmon (about 40-50 g per cup). Sprinkle with toasted almond flakes and optionally a delicate layer of grated dark chocolate (optional). Finally, decorate with fresh mint (optional). Serve immediately or chill for 10-15 minutes in the fridge before serving.

Ingredients: Tea biscuits, Ricotta, Persimmon, Almond flakes, Bitter cocoa or grated dark chocolate (optional), Fresh mint (optional)
To apply the cream, use a large spoon, an ice cream scoop, or a pastry bag with a plain tip. Transparent cups (about 250 ml) look visually impressive.

Serving and finishing

7

On a plate, serve a bowl with neatly arranged slices of persimmon, a small portion of crumbs beside it, and a mint leaf on top. If you like, drizzle a little extra honey (about 5 g) for shine. Serve chilled, but not icy – the ideal temperature is slightly cool (around 8-12°C) so that the orange aromas are noticeable.

Ingredients: Honey, Fresh mint (optional)
Use a small teaspoon to drizzle honey and kitchen tweezers for precise mint decoration. Avoid using too much honey, as it will overpower the orange aroma.

Fun Fact

💡

Kaki (persimmon) is a fruit originating from East Asia; in Europe, it gained popularity as a decorative, sweet winter fruit. Its caramelized flesh takes on a slightly toffee-like aroma, which pairs wonderfully with delicate cheeses.

Best for

zimowy deser po rodzinnym obiedzie szybki deser na przyjęcie lekki deser na drugie śniadanie

Tips

🍽️ Serving

Serve the parfaits in clear low glasses to showcase the layers. For a more elegant effect, use a piping bag to apply the cream and add thin chocolate ribbons to the edge of the glass. If serving to guests, prepare the caramelized persimmon just before serving to keep the fruit shiny.

🥡 Storage

Store the parfaits in the refrigerator for up to 24 hours covered with plastic wrap (the cream may slightly liquefy the base). The caramelized persimmons are best prepared just before serving; if you need to store them, reheat them very briefly (10-15 seconds) in the microwave before adding to the parfaits. Do not freeze.

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