Recipe for: Layered fusion dessert: baked persimmons with matcha cream and sesame-almond crumble - photo 1
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Recipe for: Layered fusion dessert: baked persimmons with matcha cream and sesame-almond crumble

Desserts Fusion cuisine 90 min Medium 21 wyświetleń ~42.08 PLN - (0)
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Description

A seasonal fusion dessert combining a sweet-buttery crumble with an Asian twist (sesame and almond), a delicate, slightly green cream made from white chocolate and matcha, and aromatic roasted persimmons with a yuzu glaze and a crunchy topping of pistachios and pomegranate seeds. The dish harmonizes creamy sweetness with a slightly tart citrus note of yuzu, and the varied texture – crumbly base, velvety cream, and juicy fruits – makes it visually and tastefully appealing. The dessert has fusion roots: sweet European crumble technique meets Japanese matcha and yuzu. Serve chilled in clear cups or small glass containers, garnished with fresh mint and toasted pistachios; perfect for holiday gatherings, tasting dinners, and elegant parties.

Ingredients Used

Ingredients (17)

Servings:
6
  • White chocolate 150 g
  • 30% heavy cream 300 ml
  • Brown sugar 80 g
  • Unsalted butter 80 g
  • Wheat flour 120 g
  • Ground almonds 60 g
  • Agar-agar 4 g
  • Matcha (green tea powder) 5 łyżeczek (~10 g)
  • Yuzu marmalade 60 g
  • Pomegranate seeds 120 g
  • Vanilla bean 1 szt. (~5 g)
  • Roasted pistachios 50 g
  • Persimmon 4 szt. (~600 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Sesame 20 g
  • ✨ Opcjonalne
  • Fresh mint 0.3 pęczków (~10 g)
  • Honey (optional) 30 g
💰 Szacowany koszt dania: ~42.08 PLN (7.01 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Crumble

1

Preheat the oven to 180°C (fan 160°C). Prepare a large baking tray lined with parchment paper. Meanwhile, cut 80 g of butter into smaller pieces (it will be easier to crumble). In a large bowl, combine flour (120 g), sugar (40 g from a total of 80 g), ground almonds (60 g), and sesame seeds (20 g). Add 2 g of salt. Add the cut butter and quickly crumble it with your fingers or use a pastry cutter until the mixture resembles wet sand and clumps the size of peas begin to form.

Ingredients: Wheat flour, Brown sugar, Unsalted butter, Ground almonds, Sesame, Salt
Use a chef's knife to chop the butter or quickly rub the butter with your fingers; do not work too long, as the crumble may overheat and become greasy. The best baking tray: rectangular with edges, lined with paper.
2

Spread the crumble evenly on the prepared baking sheet. Bake in the preheated oven for 14–18 minutes, stirring every 6 minutes to ensure even browning. The crumble should be golden, dry, and crispy. Remove and let cool completely on a wire rack.

Ingredients: Wheat flour, Unsalted butter, Ground almonds, Sesame
Use a spatula to stir every 6 minutes. The crumble is ready when it smells nutty and there are no raw, floury spots. Leave to cool — it will harden as it cools.

Baking persimmons

3

Wash and dry the kaki. Cut each fruit in half (600 g in total). Place the halves on a baking sheet lined with parchment paper, cut side down. Spread 10 g of yuzu marmalade on top of each half (60 g in total), spreading it thinly. Bake at 180°C for 12–15 minutes, until the edges start to wrinkle slightly and the flesh softens and caramelizes a bit. After baking, set aside to cool; the juice should be thicker and aromatic.

Ingredients: Persimmon, Yuzu marmalade
Use a sharp knife and a cutting board. If the fruit is very soft, just 8–10 minutes of baking is enough. Avoid burning the yuzu - check after 10 minutes.

Yuzu sauce

4

In a small saucepan, place the remaining 40 g of sugar and 30 g of yuzu marmalade (if using optional honey, add 15 g to the glaze). Add 40 ml of water (optional). Heat over medium heat, stirring until the sugar dissolves and the mixture thickens slightly (3–4 minutes). Add 4 g of agar-agar, stirring vigorously, and bring to a boil for 1–2 minutes to dissolve the agar. Set aside to cool slightly — the sauce should be pourable but not watery.

Ingredients: Brown sugar, Yuzu marmalade, Agar-agar, Honey (optional)
Use a small stainless steel saucepan and a whisk. Agar-agar must reach boiling temperature to start working; if the sauce doesn't set after cooling, bring it back to a boil with a little more agar.

Matcha cream

5

Chop the white chocolate (150 g) into small pieces. In a saucepan, heat 150 ml of heavy cream until it starts to steam, but do not let it boil (70–80°C). Remove from heat and pour over the chopped white chocolate, wait 1 minute, then stir until you achieve a smooth, glossy emulsion (ganache). Add the seeds scraped from the vanilla pod (5 g) and sifted matcha (10 g) — gently mix to avoid lumps of matcha.

Ingredients: White chocolate, 30% heavy cream, Vanilla bean, Matcha (green tea powder)
Use a small pot and a metal bowl for a water bath if you're afraid of burning the chocolate. Sift the matcha through a small sieve to prevent clumps.
6

In a second bowl, whip the remaining cream (150 ml) until stiff — not too long: beat on medium speed until soft peaks form (2–3 minutes). When the white chocolate ganache reaches room temperature (not hot), gently fold in the whipped cream using a spatula until the cream becomes smooth and fluffy.

Ingredients: 30% heavy cream, White chocolate
Use a well-chilled metal or plastic bowl and a hand or stand mixer; when folding, use a rubber spatula and rotate the bowl to maintain fluffiness.

Preparing the topping

7

Once the crumble and pistachios have cooled, roughly chop the pistachios (50 g) with a knife. Mix them with the baked, cooled crumble (the entire crumble from step 2). Set aside 60 g of the mixture for decoration, and store the rest in an airtight container for later use.

Ingredients: Roasted pistachios, Wheat flour, Ground almonds, Sesame
Use a sharp knife and a cutting board; chop the pistachios into pieces of 2–4 mm to add a nice crunch to the dessert. Do not grind the pistachios into a powder.

Assembly and cooling

8

Prepare 6 transparent cups or glasses. Evenly distribute 25–30 g of pistachio crumble (use 150–180 g in total) at the bottom of each. Next, add a layer of matcha cream (about 70 g per serving). On top of the cream, place one half of a roasted kaki (or a portion of the pulp if you cut them smaller) and drizzle with a teaspoon of warm yuzu sauce (about 10 g per serving). Sprinkle with a tablespoon of pomegranate seeds and a bit of the prepared pistachio crumble topping.

Ingredients: Wheat flour, White chocolate, 30% heavy cream, Persimmon, Yuzu marmalade, Roasted pistachios, Pomegranate seeds
Use a spoon and a small spatula for precise layering. If the yuzu sauce cools and thickens, heat it briefly in the microwave or saucepan until it becomes liquid again.

Finishing and serving

9

Chill the bowls in the fridge for at least 45 minutes to allow the cream to set and the flavors to meld. Before serving, decorate with fresh mint (optional), sprinkle with the remaining pistachio crumble, and optionally drizzle with a little honey for shine.

Ingredients: Fresh mint, Honey (optional), Roasted pistachios
Use small tweezers to precisely arrange the mint leaves. The dessert is best served chilled, but not icy — around 4–6°C.

Final tips

10

If you are preparing the dessert in advance, store the crumble separately (in an airtight container) and the cream with the baked persimmon. Assembling just before serving will keep the crumble crispy. If you don't have yuzu marmalade, use lemon juice (15 ml) with a bit of orange zest for a similar aromatic note.

Ingredients: Persimmon, Wheat flour, Yuzu marmalade
Planning: bake the fruits and prepare the crumble a few hours in advance, make the cream no later than 2 hours before serving. This will prevent the crumble from becoming soggy.

Fun Fact

💡

Kaki (persimmon) is a fruit popular in East Asia; in Japan, ripening kaki is traditionally dried on strings (hoshigaki). The combination of matcha and persimmon is a natural meeting of flavors: the sweetness of the fruit softens the intensity of green tea.

Best for

Świąteczne spotkania zimowe Romantyczna kolacja Przyjęcie degustacyjne / kolacja z przyjaciółmi

Tips

🍽️ Serving

Serve chilled in clear cups to showcase the layers. Decorate just before serving to keep the crumble crunchy. For a wow effect, serve with a thin slice of fresh persimmon and a few micro mint leaves.

🥡 Storage

The cream and baked persimmons can be stored separately in the refrigerator for up to 48 hours. Store the crumble in an airtight container at room temperature for up to 3 days. The assembled dessert is best consumed within 24 hours (the crumble loses its crunch). To reheat the yuzu glaze, use a short heating in the microwave (10–15 s) or in a saucepan, avoiding boiling.

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