Persimmons With Whipped Ricotta
User Reviews
5
Persimmons With Whipped Ricotta
Description
Persimmons With Whipped Ricotta starts by blending ripe persimmon pulp with orange zest to create a silky fruit purée. Separately, ricotta cheese is whipped with vanilla extract and powdered sugar until smooth and creamy. In serving glasses, a layer of the whipped ricotta is spooned first, followed by a layer of persimmon purée, repeated to create alternating layers. The dessert is chilled for at least an hour before serving, allowing the flavors to meld and the texture to set slightly.
This dessert combines the natural sweetness and smooth texture of persimmons with the light, slightly tangy creaminess of ricotta. The orange zest adds a bright citrus aroma that complements the fruit, while the optional crushed honey-roasted pecans provide a contrasting crunchy texture and a hint of honeyed sweetness. Served chilled, this dish is a light and elegant way to enjoy seasonal persimmons.
For best results, choose either Hachiya or Fuyu persimmons depending on availability. Scoop out ripe pulp easily and blend until smooth. To maintain nut texture, add pecan garnish just before serving rather than before chilling. The dessert is best consumed the same day but can be stored covered in the refrigerator for up to two days.
Ingredients
- 3 whole persimmon ripe
- 250 grams ricotta cheese 1 cup
- 1 teaspoon vanilla
- 2 tablespoons icing sugar powdered/confectioner's sugar
- 1 teaspoon orange zest
- 4 pecan crushed (optional, honey roasted
Instructions
- Wash and dry 3 whole persimmons, slice each one in half, scoop the pulp out into a bowl and discard the skin. Blend the pulp till it is smooth, stir in 1 teaspoon orange zest and set aside.
- In a separate medium sized bowl whip together 250 grams ricotta, 1 teaspoon vanilla and 2 tablespoons icing sugar till smooth.
- In a serving glass spoon the ricotta cream to form a bottom layer then cover with a layer of the puréed persimmon. Do the same for the other 3 glasses. Chill for one hour before serving. Garnish with crushed 4 honey roasted pecans before serving.
Notes
- Use ripe Hachiya or Fuyu persimmons, scooping out soft pulp for smooth blending.
- If using pecans, add them as a garnish just before serving to retain their crunch.
- Ricotta can be substituted with mascarpone for a richer but denser texture.
- Chill the dessert for at least one hour before serving for best texture and flavor melding.
- Store leftovers covered in the refrigerator and consume within two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 297kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 54mg | 2% |
| Potassium | 456mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 84mg | 93% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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