Recipe for: Quick cups with ricotta, caramelized persimmon, and crunchy crumble - photo 1
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Recipe for: Quick cups with ricotta, caramelized persimmon, and crunchy crumble

Desserts Dinners 30 min Easy 9 wyświetleń ~50.46 PLN - (0)
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Description

A seasonal, quick layered dessert combining creamy ricotta with glossy, caramelized persimmon fruit and a golden crumble made of oats and almonds. This light, impressive dish highlights the winter sweetness of persimmons and the citrus freshness of oranges, while the addition of pomegranate and pistachios (optional) provides a contrast of color and texture. Perfect as a quick dessert after dinner or an elegant sweet touch at a party — served in transparent cups, it looks very appetizing and eye-catching.

Ingredients Used

Ingredients (12)

Servings:
4
  • Ricotta cheese 400 g
  • Oat flakes 80 g
  • Almond flakes 50 g
  • Butter 50 g
  • Sugar 40 g
  • Honey 30 ml
  • Orange 1.5 szt. (~300 g)
  • Vanilla extract 5 g
  • Sea salt 1 g
  • Persimmon 2 szt. (~300 g)
  • ✨ Opcjonalne
  • Pomegranate seeds 80 g
  • Pistachios 30 g
💰 Szacowany koszt dania: ~50.46 PLN (12.62 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Wash the oranges under running water and dry them. Grate the zest from one orange using a fine grater (only the orange part, without the white). Then squeeze the juice from both oranges into a small bowl (you should get about 120-150 g of juice). Cut the persimmon in half lengthwise and then into slices about 1 cm thick. Measure and prepare the remaining ingredients: ricotta in a large bowl, oats and almonds in a roasting bowl.

Ingredients: Orange, Persimmon, Ricotta cheese, Oat flakes, Almond flakes
Use a microplane for the orange zest and a manual juicer or a juice extractor. When cutting the persimmon, hold the fruit steady and use a sharp knife for precise slices.

Crumble

2

In a medium skillet (preferably non-stick), melt 25 g of butter over medium heat. Add 80 g of oats and 50 g of almond flakes along with 20 g of sugar. Stir with a wooden spoon every 30 seconds and toast for 6-8 minutes, until the flakes are lightly browned and smell nutty. Once the crumble is golden, transfer it to a flat plate to cool quickly — it will harden and become crunchy as it cools.

Ingredients: Butter, Oat flakes, Almond flakes, Sugar
Use a pan with a diameter of 24-28 cm. Stir constantly to prevent the flakes from burning. If you don't have butter, you can use 15 g of rapeseed oil (it will change the flavor). After transferring, leave the crumble spread out in a thin layer to cool faster and avoid steaming.

Caramelized fruits

3

In the same pan (set to medium heat), add 25 g of butter, 30 g of honey, and 20 g of sugar. Wait for the fat to melt and the sugar to start to lightly glaze (30-45 seconds). Arrange the persimmon slices in a single layer and fry for 2-3 minutes, until the bottom develops a golden, glossy caramel layer; gently flip the slices and fry for another 1-2 minutes. Pour in 2-3 tablespoons (30-45 g) of orange juice and add a teaspoon of grated zest, stir — the juice will capture the caramel and create a thick syrup. The fruit should be soft when pressed but hold its shape and be shiny.

Ingredients: Persimmon, Butter, Honey, Sugar, Orange
Use a wide skillet so the slices do not overlap — this way they will caramelize evenly. If the syrup starts to burn, lower the heat and add a little orange juice. Use a spatula or a two-pronged fork to flip the slices so they do not fall apart.

Ricotta cream

4

In a large bowl, place 400 g of ricotta. Add 30 g of honey (or 20 g if you prefer it less sweet), 5 g of vanilla extract, and a pinch of salt (1 g). Whisk or vigorously mix with a whisk or fork for 1-2 minutes until the mixture becomes smooth and slightly fluffy. Taste the cream — it should be gently sweet, with the vanilla and salt subtly enhancing the flavor. If the mixture seems thick, whisk for a shorter time or add 1 tablespoon of orange juice (about 15 g) — add it drop by drop until you achieve a creamy consistency.

Ingredients: Ricotta cheese, Honey, Vanilla extract, Sea salt, Orange
Use a large metal or glass bowl and a hand whisk or mixer on low speed. Do not mix for too long — the goal is a smooth but not watery consistency. If you are using a hand mixer, stop when the mixture is uniform and creamy (about 30-60 seconds of mixing).

Assembly

5

Prepare 4 transparent cups (about 250-300 ml each). Evenly place 2-3 tablespoons of crumble (about 25 g) at the bottom of each. Then add a thick layer of ricotta cream — about 80-90 g per cup, smoothing it with a spoon. On top of the cream, place 3-4 slices of caramelized persimmon (about 60-80 g), drizzling a teaspoon of syrup from the pan over it. Repeat the layers: crumble (about 15 g), cream (about 40 g), and a single slice of persimmon decoratively on top. Sprinkle the top with additional crumble and — optionally — pomegranate seeds and crushed pistachios.

Ingredients: Oat flakes, Ricotta cheese, Persimmon, Pomegranate seeds, Pistachios, Almond flakes
Use a large ice cream scoop or a regular tablespoon to ensure the portions are even. Work quickly so the caramel syrup doesn't soften the entire crumble. Additionally, you can add pomegranate seeds or pistachios for decoration.

Cooling and Serving

6

You can serve the desserts right away while the caramelized fruits are still warm, which creates a beautiful contrast of temperatures and textures. If you prefer the cups to be more chilled, place them in the refrigerator for 10-15 minutes — the cream will become firmer, and the flavors will meld. Before serving, add fresh orange zest on top as a garnish.

Ingredients: Ricotta cheese, Persimmon, Orange, Pomegranate seeds, Pistachios
Use a cool plate or board as a base for serving — transparent bowls beautifully showcase the layers. Do not store the bowls with the crumble separately for too long, as the crumble will lose its crunch.

Servings and presentation

7

Serve each cup with a dessert spoon; optionally add a mint leaf or a bit of extra orange zest for color. Make sure each cup has visible layers: crumble, cream, and fruit — this makes the dessert visually appealing.

Ingredients: Oat flakes, Ricotta cheese, Persimmon
If you are preparing a dessert for a party, assemble the cups no more than 30 minutes before serving to keep the crumble somewhat crunchy.

Fun Fact

💡

Persimmon is a fruit originating from East Asia, valued for centuries in Japanese and Chinese cuisines. After a light heating and caramelization, its flesh takes on a more honeyed flavor, which pairs wonderfully with fresh cheeses.

Best for

Szybkie desery po obiedzie Świąteczne lub zimowe przyjęcia Kameralne kolacje we dwoje

Tips

🍽️ Serving

Serve in clear cups to highlight the layered structure. For a temperature contrast, serve immediately while the fruit is still slightly warm; for a more subdued flavor, chill for 10–15 minutes. Additionally, you can serve a butter cookie on the side as a scoop.

🥡 Storage

Store the cups in the refrigerator covered with plastic wrap for up to 24 hours. The crumble will lose some of its crunch — to refresh it, toast it for 2-3 minutes in a dry pan before serving. Caramelized fruits keep well for 2 days in a closed container in the refrigerator.

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