Recipe for: Modern baked persimmons with yogurt-mascarpone cream, nut-almond crumble, and pomegranate sauce - photo 1
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Recipe for: Modern baked persimmons with yogurt-mascarpone cream, nut-almond crumble, and pomegranate sauce

Desserts Cakes and Bakes 90 min Medium 16 wyświetleń ~56.78 PLN - (0)
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Description

A modern, seasonal dessert combines roasted persimmons with a velvety cream made from Greek yogurt and mascarpone, a crunchy nut-almond crumble, and an aromatic pomegranate and orange zest sauce. The dessert is contrasting - warm, caramelized fruits and cold cream, the soft texture of the fruits and the distinct crunchiness of the crumble. It looks impressive thanks to its intense colors: the deep orange of the persimmon, the ruby seeds of the pomegranate, and the golden crumble. Great for winter gatherings, holidays, or dinners, especially when you want to impress your guests with a modern aesthetic and balanced flavor. The recipe serves 4, with a medium level of difficulty; it describes each step in great detail — perfect for someone cooking this type of composition for the first time.

Ingredients Used

Ingredients (18)

Servings:
4
  • Persimmon (kaki) 4 szt. (~600 g)
  • Mascarpone 100 g
  • 30% heavy cream 50 g
  • Greek yogurt 400 g
  • Honey 60 ml
  • Wheat flour 80 g
  • Butter 60 g
  • Almond flakes 50 g
  • Fresh orange juice 80 ml
  • Hazelnuts 50 g
  • Pomegranate (arils) 100 g
  • Brown sugar 40 g
  • Sugar 50 g
  • Orange zest 10 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Cardamom 2 g
  • ✨ Opcjonalne
  • Fresh mint 0.3 pęczków (~30 g)
  • Candied orange peel 30 g
💰 Szacowany koszt dania: ~56.78 PLN (14.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation - plan and tools

1

Take all the ingredients out of the fridge and measure them according to the list. Preheat the oven to 200°C (top-bottom). Prepare a baking tray lined with baking paper, a large bowl for mixing the crumble, a small saucepan for the sauce, a hand or stand mixer for whipping the cream, 2 bowls for mixing the cream, and a spoon or spatula for folding the cream.

Use a large baking tray lined with parchment paper (about 30x20 cm). If you don't have a mixer, you can whip the cream by hand with a whisk, it will take about 5–8 minutes.

Nut and almond crumble

2

In a large bowl, sift in the flour (80 g), add the chopped hazelnuts (50 g) and almond flakes (50 g). Add the brown sugar (40 g) and a pinch of salt (1 g). Cut the cold butter (60 g) into cubes on a board and add it to the bowl. Holding the bowl steady with one hand, rub the ingredients together with your fingers or use a pastry cutter (or two knives) until the mixture resembles coarse crumbs (the size of peas and semolina).

Ingredients: Wheat flour, Hazelnuts, Almond flakes, Brown sugar, Butter, Salt
Use cold butter straight from the fridge. If you have a food processor, pulse the ingredients for a few seconds. Do not blend the butter into a complete paste — there should be lumps left for crunch.
3

Spread the prepared crumbs evenly on a baking sheet lined with parchment paper. Place in the preheated oven and bake at 180°C for 12-15 minutes, stirring every 6-7 minutes with a large spoon to ensure even browning. Remove when the crumble is golden and smells nutty. Set aside to cool — it will harden and become crunchier.

Ingredients: Wheat flour, Hazelnuts, Almond flakes, Brown sugar, Butter
It's best to bake the crumble in the middle part of the oven. If there is a hot spot in the oven, stir more often. Use a spatula to flip it to avoid breaking the crumble.

Persimmons - preparation

4

Wash the persimmons (600 g) under running water and dry them. Cut each fruit in half lengthwise (if they are very large, you can cut them into 6 wedges). Remove any hard parts near the stem. Arrange the halves/wedges on a baking sheet with the skin side down, so that nice slices are visible on the surface after baking.

Ingredients: Persimmon (kaki)
Use a sharp knife and a cutting board. If the fruit is very soft, work gently to avoid crushing the flesh.

Persimmons - glazing and baking

5

In a small saucepan, heat honey (60 g) with a tablespoon of orange juice (take from the prepared 80 ml) and a teaspoon of orange zest (5 g) over very low heat for 1–2 minutes, until the honey becomes liquid and aromatic. Brush the fruits with the glaze using a spoon or brush. Place the persimmons in an oven preheated to 200°C and bake for 12–15 minutes: the surface should caramelize slightly, and the flesh should become soft with gentle pressure from a fork.

Ingredients: Persimmon (kaki), Honey, Fresh orange juice, Orange zest
Use a silicone brush to evenly spread the glaze. If the honey starts to foam too much, reduce the heat. Be careful not to bake too long — the fruits should remain firm, not mushy.

Pomegranate sauce and reduction

6

In a small saucepan, place pomegranate seeds (100 g) and granulated sugar (50 g). Heat over medium heat, gently crushing the seeds with a wooden spoon to release their juice. Add the remaining orange juice (80 ml minus the tablespoon used), and add the remaining zest. Cook over medium heat for 7–10 minutes, stirring occasionally, until the mixture reduces to a syrupy consistency, not too thick (it should coat the back of a spoon). Strain through a fine sieve to obtain a smooth sauce; set aside some pomegranate seeds for decoration.

Ingredients: Pomegranate (arils), Sugar, Fresh orange juice, Orange zest
Use a metal strainer and a spoon to squeeze out the juice well. If the sauce is too thin, cook for an additional 1-2 minutes; if too thick, add 1-2 tablespoons of water.

Yogurt-Mascarpone Cream

7

In a large bowl, combine Greek yogurt (400 g) with mascarpone (100 g). Add ground cardamom (2 g) and 1 tablespoon of honey (about 15 g) for subtle sweetness. Mix on low speed with a mixer for 30–45 seconds until the mixture is smooth and uniform. In a separate, well-chilled bowl, whip the heavy cream (50 g) to soft peaks (it should hold its shape but be delicate), then gently fold it into the yogurt-mascarpone mixture with a spatula, using a "folding" motion to keep the cream fluffy.

Ingredients: Greek yogurt, Mascarpone, 30% heavy cream, Cardamom, Honey
Use a mixer with a whisk attachment or a hand mixer. The mixing bowl should be cold (chilled), as this will help the cream reach the desired consistency faster. Do not mix too vigorously to avoid destroying the fluffy texture.

Temperature and consistency control

8

After baking, remove the persimmons from the oven and let them sit for 3–5 minutes so they are not boiling hot when assembling the dessert. Keep the cream in a cool place (not in the freezer) — it should be cold and thick. The crumble, once cooled, should be dry, golden, and crunchy — if not, give it an additional 5–10 minutes outside the oven to lose any remaining moisture.

Ingredients: Persimmon (kaki), Greek yogurt, Mascarpone, Wheat flour
Check the softness of the persimmons with a fork: a gentle indentation in the flesh indicates readiness. The cream should be cool, but not icy, so it spreads nicely.

Assembly of the dessert - serving

9

Prepare 4 flat plates or bowls. In the center of each plate, place 2–3 tablespoons of yogurt-mascarpone cream and gently spread it with a spoon to create a boat shape. On top of the cream, place half or 2-3 pieces of roasted persimmon (depending on size) — place the skin side out to showcase the beautiful, caramelized cross-section. Generously sprinkle crumble (about 30–40 g per serving) around and partially on the fruit. Drizzle pomegranate sauce in a thin stream (1–2 tablespoons per serving). Sprinkle fresh pomegranate seeds (a handful from the reserved 100 g) for color.

Ingredients: Greek yogurt, Persimmon (kaki), Honey, Wheat flour, Pomegranate (arils)
Arrange the ingredients on the plate to create contrasts: cream low in the center, fruit partially on the cream, crumble scattered not only on top but also on the plate to add texture.

Decoration and finishing

10

For contrast, add a few fresh mint leaves (a few leaves per plate) and, if using, small strips of candied orange peel (5–8 g per serving). Gently drizzle a bit of honey over the crumble to give it a shine (about 1/2 teaspoon per serving). Serve immediately so that the persimmons are warm and the cream is cold — this will provide the best contrast of flavors and temperatures.

Ingredients: Fresh mint, Candied orange peel, Honey
Additionally, you can add candied orange peel for extra decoration and sweetness. Avoid overly heavy decorations so as not to overwhelm the delicate cream.

Serving

11

Serve the plates immediately after assembling. Each portion should include: 1/4 of the cream, 1-2 pieces of roasted persimmon, 30-40 g of crumble, 1-2 tablespoons of pomegranate sauce, and a few pomegranate seeds. This way, guests will experience a full range of textures and flavors in one bite.

Ingredients: Greek yogurt, Persimmon (kaki), Wheat flour, Pomegranate (arils)
If you are preparing the dessert in advance, store the cream and crumble separately. Combine the ingredients just before serving to keep the crumble crunchy.

Fun Fact

💡

Persimmons (kaki) originate from East Asia and have been cultivated in China for at least 2000 years; they only became popular in Europe in the 19th-20th century. Their intense color and sweetness make them often used in modern cuisine as a natural, decorative element in winter desserts.

Best for

Świąteczna kolacja Walentynki Impreza zimowa / Sylwester Kolacja degustacyjna

Tips

🍽️ Serving

Serve the dessert on shallow, flat plates to prevent the elements from shifting. For aesthetic effect, decorate the plate with an additional line of pomegranate sauce and a few almond flakes. Serve immediately after assembling — warm fruits and cold cream create the best combination.

🥡 Storage

Store the cream in an airtight container in the refrigerator for up to 48 hours. Store the crumble separately, in an airtight container at room temperature for up to 3 days (it will retain its crunchiness). Baked persimmons are best served within a few hours; they can be stored in the refrigerator for up to 24 hours, but will lose some of their aroma. Store the pomegranate sauce in the refrigerator for up to 5 days; it can be gently warmed before use.

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