Recipe for: Baked persimmons with coconut-matcha cream, almond-oat crumble, and orange-ginger sauce - photo 1
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Recipe for: Baked persimmons with coconut-matcha cream, almond-oat crumble, and orange-ginger sauce

Desserts Fusion cuisine 75 min Medium 22 wyświetleń ~51.20 PLN - (0)
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Description

A seasonal fusion dessert combining sweet, roasted persimmons with a delicate cream made from Greek yogurt and thick coconut cream with a hint of matcha. Accompanied by a crunchy, golden crumble made from oats and almond flour, and an aromatic, glossy orange-ginger sauce. The dish blends elements of Japanese cuisine (matcha), Mediterranean (almonds), and local Polish seasonality (persimmons in the winter menu). It looks very impressive: orange fruit halves filled with green cream, alongside golden crumble strips and red accents (optional pistachios or coconut flakes) — perfect for a festive winter gathering or an elegant dessert after dinner. In terms of flavor, the dessert balances the sweetness of the roasted fruit, creamy smoothness, and the tangy-fresh notes of the sauce, while the texture is complemented by the crunchy crumble.

Ingredients Used

Ingredients (20)

Servings:
4
  • Water 20 ml
  • Persimmon (kaki) 5.3 szt. (~800 g)
  • Coconut cream (thick, from a can) 200 g
  • Matcha (powder) 6 g
  • Lemon juice 15 ml
  • Almond flour 80 g
  • Butter 70 g
  • Cornstarch 10 g
  • Vanilla extract 5 g
  • Greek yogurt 200 g
  • Fresh orange juice 200 ml
  • Brown sugar 50 g
  • Oat flakes 80 g
  • Sugar 40 g
  • Fresh ginger root 10 g
  • Orange zest 6 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Toasted coconut flakes 30 g
  • Pistachios 30 g
💰 Szacowany koszt dania: ~51.20 PLN (12.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Preheat the oven to 180°C with the top and bottom heating function. Wash the persimmons under cool water and dry them with a towel. Cut each persimmon in half vertically. If the seed cavity is hard, gently scoop out a small amount of flesh from the center side with a knife to create a small 'pocket' for the cream (do not remove all the flesh). Place the halves skin side down in a baking dish lined with parchment paper.

Ingredients: Persimmon (kaki)
Use a sharp knife and a cutting board. If the persimmons are very soft, handle them gently to avoid breaking them. Dish: ovenproof about 20x20 cm or a large baking sheet.

Baking fruits

2

Drizzle each half very lightly with lemon juice (use a total of about 15 ml) to maintain the vibrant color. Place the dish in the preheated oven and bake for 15-20 minutes — the center should become soft and juicy, while the edges should be gently golden. Check with a fork: it should go in easily, but the fruit should not fall apart.

Ingredients: Persimmon (kaki), Lemon juice
If you are using larger persimmons, bake for 18-22 minutes. Do not bake too long — the persimmons should remain whole, not completely pureed.

Crumble

3

In a bowl, combine 80 g of oats, 80 g of almond flour, 50 g of brown sugar, and 2 g of cinnamon along with a pinch of salt (1 g). Add 70 g of cold butter, diced. Use your fingers or two knives (the "cutting butter" technique) to rub the butter into the dry ingredients until the mixture resembles a crumble with fine clumps and larger pieces (it should be moist but not compact).

Ingredients: Oat flakes, Almond flour, Brown sugar, Ground cinnamon, Salt, Butter
Use cold butter — warmed will make the crumble greasy. If you don't have butter, substitute with 70 g of chilled coconut oil (then the crumble is vegan). Bowl: medium-sized, 2-3 liters.

Baking the crumble

4

Spread the crumble evenly on a baking sheet lined with parchment paper, creating a thin layer. Place in an oven preheated to 180°C (you can use the same one as for the persimmons) and bake for 10-12 minutes until golden, stirring every 4 minutes for even browning. Once baked, set aside to cool — it will become crunchier as it cools down.

Ingredients: Oat flakes, Almond flour, Brown sugar, Butter
Use a flat baking tray and a wide spatula for mixing. Don't leave the crumble unattended — it quickly goes from golden to burnt.

Preparation of coconut-matcha cream

5

In a bowl, combine 200 g of Greek yogurt, 200 g of coconut cream, 6 g of matcha, 40 g of white sugar, 5 g of vanilla extract, and 15 ml of lemon juice. First, dissolve the matcha: sift the matcha into a small bowl, add 10 ml of warm (not hot) water, and whisk vigorously with a small whisk or spoon until a smooth, lump-free paste forms. Then, add the matcha paste to the yogurt and coconut cream and mix by hand or with a spatula until you achieve a smooth, silky consistency. Taste and add a little sugar if needed.

Ingredients: Greek yogurt, Coconut cream (thick, from a can), Matcha (powder), Sugar, Vanilla extract, Lemon juice
Use a hand mixer on low speed or a silicone spoon. If the matcha doesn't dissolve well, add a little more warm water (5 ml at a time). The cream should be smooth, light green, and slightly shiny.

Preparation of orange-ginger sauce

6

In a small saucepan, pour in 200 ml of freshly squeezed orange juice, add the grated zest of an orange (6 g), 10 g of grated ginger, and 40 g of white sugar. Heat over medium heat until the sugar dissolves and the mixture starts to gently bubble (about 3-4 minutes). Meanwhile, dissolve 10 g of cornstarch in 20 ml of cold water to create a smooth slurry. When the juice is gently boiling, pour in the cornstarch slurry in a thin stream while vigorously whisking to prevent lumps. Cook for another 1-2 minutes until the sauce thickens to the consistency of a slightly runny syrup. Remove from heat and set aside to cool slightly - the sauce will thicken a bit as it cools.

Ingredients: Fresh orange juice, Orange zest, Fresh ginger root, Sugar, Cornstarch, Water
Saucepan: small, with a thick bottom, diameter 14-16 cm. Stir vigorously after adding the starch, as it can quickly form lumps. If the sauce seems too thick after cooling, add a little warm water and mix.

Texture control

7

Taste the cream and sauce: the cream should be distinctly green from the matcha, gently sweet and creamy; the sauce should be glossy, tart-sweet with a slight spiciness from the ginger. If the cream is too thick, add 10-20 g of coconut cream; if it's not sweet enough, sweeten it with a teaspoon of sugar.

Ingredients: Greek yogurt, Coconut cream (thick, from a can), Matcha (powder), Sugar, Fresh orange juice
Adjust the flavor to your own preferences — matcha can be intense; if you prefer a milder taste, add a bit more yogurt.

Preparation of optional decoration

8

If you are using pistachios (30 g) or coconut flakes (30 g), lightly toast them in a dry pan for 2-3 minutes over medium heat, stirring until they release their aroma and lightly brown. Set aside to cool.

Ingredients: Pistachios, Toasted coconut flakes
Be careful, pistachios and coconut flakes burn quickly — stir constantly. Pan: dry, non-stick, about 20 cm in diameter.

Filling persimmons with cream

9

Remove the roasted persimmons from the oven and gently set them on a rack to cool slightly (about 5 minutes) — they should be warm but not hot. Use a teaspoon or a piping bag with a smooth tip to fill the created 'pockets' in the persimmons with the matcha-yogurt-coconut cream; fill to the edge, but do not overfill. The amount of cream should be enough for exactly 4 servings (about 50 g of cream per half).

Ingredients: Persimmon (kaki), Greek yogurt, Coconut cream (thick, from a can), Matcha (powder)
If the persimmons are very soft, use a teaspoon instead of a piping bag to avoid crushing the fruit. A piping bag makes it easier to fill aesthetically.

Finishing and serving

10

On a plate, arrange two halves of persimmons filled with cream, and place 2-3 tablespoons of baked crumble next to them. Drizzle gently with orange-ginger sauce (about 30-40 g of sauce per serving), creating shimmering accents around the fruit. Optionally, sprinkle the top with chopped pistachios and/or toasted coconut flakes. If you want a color contrast, add a few drops of thick syrup (e.g., pomegranate) — this is optional. Serve immediately, as the crumble will retain its best crunch right after preparation.

Ingredients: Persimmon (kaki), Oat flakes, Fresh orange juice, Pistachios, Toasted coconut flakes
Plate: a white flat plate with a diameter of 24-26 cm will highlight the colors. Arrange the elements artistically — the cream and sauce in contrasting colors are the most important here.

Final check

11

Before serving, check the temperature of the dessert: the persimmons should be slightly warm, the cream cool. The crunchiness of the crumble is best assessed by touch — it should be dry and brittle, not soft. Taste one piece: you should sense a combination of sweetness, tartness, and a delicate bitterness of matcha — if something needs adjustment, season with a bit of lemon juice or sugar.

Ingredients: Persimmon (kaki), Greek yogurt, Coconut cream (thick, from a can)
If you are preparing the dessert in advance, keep the cream and crumble separate until serving, and roast the persimmons just before serving (instructions in the 'Storage' section).

Fun Fact

💡

Persimmons (kaki) come from the East Asian region and are valued in Japanese cuisine both raw and roasted; in Japan, they are often served in winter as a dessert or ingredient in sweets. Matcha, on the other hand, was originally used in tea ceremonies and adds an intense green color and a delicate, vegetal bitterness to desserts.

Best for

świąteczne spotkania zimowe kolacja dla gości romantyczna kolacja

Tips

🍽️ Serving

Serve the dessert slightly warm — the persimmons just out of the oven filled with cool cream create a contrast of temperatures and textures. Serve on white plates, drizzle the sauce with a kitchen brush for an artistic effect. If you're preparing a larger quantity, assemble the portions just before serving to keep the crumble crunchy.

🥡 Storage

Store the cream and sauce in airtight containers in the refrigerator for up to 48 hours. Baked persimmons are best used the same day — if you need to store them, keep them separately in the refrigerator (up to 24 hours) and gently reheat in the oven for 5-7 minutes at 160°C before filling with cream. Keep the crumble in an airtight container at room temperature (up to 3 days) — avoid moisture. The sauce can be gently warmed over low heat before serving, optionally thinning it with a bit of orange juice.

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