Ricotta and persimmon cream glazed with dark chocolate, an easy and delicious dessert, practically no-bake except for melting the dark chocolate. Also ideal for enriching the holiday table! It can be easily prepared in advance and poured into smaller glasses to create many cute little desserts to present. Beautiful sugar stars will make the atmosphere even more festive. The protagonist of this recipe is persimmons, a fruit rich in vitamins, with laxative and diuretic properties, originally from Japan and China, which arrived in Italy in the early 1900s. There are different types of fruit, such as persimmon apple and vanilla persimmon, perfect for this recipe. Below I leave you some ideas to use this fruit in multiple versions while further down I answer the most frequently asked questions about this type of recipe.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2-6 people
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 persimmons (ripe)
- 8.8 oz cow's milk ricotta
- 2 tbsp powdered sugar
- 1.8 oz dark chocolate
- to taste white sprinkles
Tools
- 1 Blender
- 2 Small Cups
- 1 Teaspoon
- 1 Knife
- 1 Tea Towel
Steps
To make the Ricotta and Persimmon Cream Glazed with Dark Chocolate, first clean the chosen persimmons well by removing the skin, any seeds and filaments, and the stem.
Pour the ricotta into the mixer bowl. If you notice it’s too wet, let it drain in a colander for half an hour before using it to prevent it from releasing too much water in the recipe preparation.
Add two-thirds of the cleaned persimmons.
Add the powdered sugar and blend for a few moments until you get a creamy consistency.
This is the result you should achieve.
Pour the cream into the chosen containers and let it rest in the refrigerator during the rest of the preparation.
Blend the remaining persimmon in the same bowl.
Once the second cream is obtained, mix it with the previous one in the glasses.
Put it back in the refrigerator to rest.
Melt the chocolate with your preferred method. Stir it for a minute in the bowl
Distribute some of it on the cream without covering it completely but creating delightful shades if you can.
Complete the decoration with the white sugar stars and let it rest in the refrigerator until ready to use.
You can prepare this recipe in advance and store it in the refrigerator for up to two days. However, my advice is to cover each chosen cup or glass to avoid unpleasant situations.
FAQ (Questions and Answers)
Can I use persimmon apple?
In this recipe, it is essential to use a rather soft and creamy ingredient. The persimmon apple, being harder, is not particularly suitable for use in this idea. Below, I show you its creaminess after settling.
I don’t have powdered sugar, can I use another type of sugar, or honey or sweetener?
In this recipe, the use of a mixer or blender is necessary, you can safely work the granulated sugar until it’s powdered. As for honey or a sweetener, I recommend instead using quantities to replace my part of the powdered sugar.
