Each season must be honored with its fruits: persimmon, a sugary and plump fruit, is perfect for preparing toppings and for enhancing delicate creams, puddings and mousses! Try the pairing I have in mind too: ricotta and honey pudding with persimmon sauce! Delicious autumn dessert!
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Identity Card of the Recipe
- 106 KCal Calories per serving
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Ingrediants
For 4 puddings
- 50 g of muesli
- 250 g of fresh ricotta
- 250 ml of milk
- 50 g of honey
- Peel of untreated oranges
- 4 g of isinglass
For the jelly
- 400 g of persimmon
- Untreated lemon juice
- 2 g of isinglass
Materials Needed
- Small saucepan
- Immersion mixer
- Glasses or bowls
- Grater
- Whip
Preparation
- Soften the gelatin sheets in cold water for 5 minutes.
- In a saucepan, mix the fresh ricotta with milk and honey: bring to the boil, continuing to stir. When the mixture boils, turn off and flavor with grated orange zest.
- When the isinglass is soft, squeeze it and add it to the hot mixture.
- Spread the muesli over 4 glasses or bowls, then add the mixture to the ricotta.
Some alternatives
As an alternative to ricotta, a teaspoon of agar agar can be used: in this case, the agar agar is solubilized in cold milk and brought to 80 ° C together with the other ingredients.
Granola can be replaced with a biscuit.- Leave to compact in the fridge for an hour.
- When the pudding is firm, start preparing the persimmon jelly. Peel the ripe fruit and blend it to obtain a smooth cream. Pour the persimmon smoothie into a saucepan, add the lemon juice (optional) and bring to a boil: when the mixture is hot, turn off the heat and mix with a sheet of isinglass (softened and squeezed by soaking). get a softer sauce, do not use jelly.
- Allow to cool, then pour the gelatine over the ricotta pudding.
- Allow to cool completely and serve.
Alice's comment - PersonalCooker
The persimmon sauce also goes well with the classic vanilla puddings, or you can use it to accompany ice cream! If you want to dare, mix a few drops of chocolate with the ricotta mousse and the flavor will surprise you!Nutritional values and Health Comment on the recipe
The Ricotta Pudding with Persimmon Sauce is a food that belongs to the group of desserts.
It has a moderate energy content, mainly supplied by carbohydrates, followed by lipids and finally proteins.
Carbohydrates are mainly simple, monounsaturated fatty acids and peptides of high biological value.
The fiber intake is quite high and cholesterol is absent.
Contains lactose, traces of gluten are present while histamine is completely absent.
That of Ricotta Pudding with Persimmon Sauce is a recipe that lends itself to the diet against overweight and some metabolic pathologies; it is necessary to reduce the portion and the frequency of consumption especially in case of type 2 diabetes mellitus and hypertriglyceridemia.
Instead, it should be avoided in case of celiac disease and lactose intolerance.
Using a vegetable gelatin (such as agar agar, NOT isinglass) can be suitable for the vegetarian philosophy, but not for the vegan one.
The average portion of Ricotta Pudding with Persimmon Sauce is 100 g (about 105 kcal).
