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Ingredients
Scale
- 3 ripe persimmons
- 1 cup (250 grams) ricotta cheese
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (icing sugar)
- 1 teaspoon orange zest
- 4 crushed honey-roasted pecans (optional)
Instructions
- Wash and dry persimmons, slice in half, and scoop out the pulp.
- Blend persimmon pulp until smooth and stir in orange zest.
- Whip ricotta cheese, vanilla extract, and powdered sugar until smooth.
- Layer whipped ricotta and persimmon puree in serving glasses.
- Chill in refrigerator for at least an hour, then top with crushed pecans before serving.
Notes
Use ripe Fuyu persimmons for the best sweetness and texture.
Adjust powdered sugar if you prefer a sweeter ricotta.
Consider drizzling honey over the top before serving for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-cook
- Cuisine: Seasonal
Nutrition
- Calories: 220
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg