Posted in Recipes

Ricotta dessert topped with Licor 43 marinated kaki’s

Posted on by Sophie
A delightful dessert!
Yummy marinated kaki’s
Kaki is the word in Dutch & in English they are called Japanese Persimmon fruit.
Recipe: For 2 persons
Ingredients:
200 gr of sheep’s ricotta ( this is a fresh & low-fat ricotta )
15 gr of icing sugar
2 ripe but not over ripe, kaki’s or Persimmon fruit, cleaned, washed & pad dry on kitchen paper, cut into little chunks, not too large ( the hard white bits on the interior removed )
Liqueur Licor 43 ( this is a bright yellow, Spanish liqueur with 43 flavours in it. ): 2 tablespoons ( each tablespoon =15 ml)
Method:
1. About 3 hours before you are going to devour the dessert, marinate the kaki chunks into 2 tablespoons of the Licor 43. Mix carefully well. Place them in a fitting bowl. Place a lid on top & place into the fridge. I marinated the kaki’s 2 to 3 hours in the Licor 43.
2. In another bowl, mix the sheep’s ricotta with the icing sugar. Loosen everything with a fork or a spoon. Mix well. Divide between 2 serving desserts bowls & place cling film over the top. Place into the fridge, until 15 minutes before serving.
3. 30 minutes before eating the desert, take the bowl with the marinated kaki’s out of the fridge.
4. Now, remove the cling film & compose the desserts. Add about 2 to 3 tablespoons of the marinated kaki’s on top of the ricotta.
Serve at once! Enjoy!

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

97 thoughts on “Ricotta dessert topped with Licor 43 marinated kaki’s”

  1. Yum, Sophie! What a pretty looking dessert!I love Licor 43!! I will give this yummie looking dessert a try! Thanks!

  3. Ricotta is such a wonderful cheese! And persimmons- I don't think I've tried them before!! And wow, do I ever want to try licor 43. I've never heard of it. This dessert if full of exciting ingredients! Looks tasty!!!!!

  4. Oh how pretty! Can find persimmons (not Japanese) and ricotta (not sheep's milk). But could make do.

  7. Persimmon is in season, I've never had Persimmon this way, will give it a try! Bedankt Sophie!

  8. I love persimmon just as it is. It's delicious, however my sis don't like the taste of it. She told me it taste like soap to her. LOL!

  12. I do not know this fruit, nice to learn something new. And I have not used ricotta in my cooking yet. This has been in my to cook list for a long time. Your dessert sounds great.

  13. I've never come across Licor 43 and I've only rarely had persimmon, though I do love it. The dessert sounds divine, Sophie – I think you should send some over here 🙂

  14. We're on the same wave length this week, Sophie! I baked with my persimmons, but they would be excellent with ricotta.

  16. I love persimmons but I have never tried this liquor. But the sounds of this recipe are drawing me in. I must give it a try. Thanks as always for sharing.

  21. Oh delicious, Sophie! My mother is Japanese and we used to eat persimmon all the time. I betit's delicious with Ricotta. I should show my mother this!!xoxo

  22. Sophie,Thank you for your sweet comment.This looks amazing.When I get my appetite back, I'd love to try it.xo

  23. i wondered what this kaki could be! i've actually never tasted persimmon, but i'm sure i'd love it both by itself and in a dish like this. the contrast in color between the white ricotta and orange fruit is lovely!

  24. I have started seeing persimmons at the Asian markets. Now I know what to do! I have never seen this liqueur though but it sounds interesting I wonder which flavor dominates out of the 43?

  25. Amazing looking dessert Sophie! I love ricotta and can only imagine how wonderful this must taste! Thanks for your lovely comments at my English Kitchen! Much appreciated!

  27. I missed you Sophie! This looks so lovely, a great end to one of your delightful meals!

  31. This looks wonderful! I love persimmon, but because it is a Japanese fruit, it has never occurred to me to pair it with dairy (since Japanese recipes rarely include milk products). Once again, you have surprised me!

  33. I've never had Kaki but I would love to try it! I haven't even had a persimmon before. 😦

  34. I never Know what to do with persimmons unless eat:)I really like the idea for a dessert , sounds very delicious for a dessert. Me encanto Sophie !!!

  36. This is something new to me. I LOVE the colour of the fruit. Its so sweet and juicy looking. and Im sure it tastes great with the cheese. MMMMM :))

  40. Thanks for your comment on my blog earlier today; your blog is amazing! I love your pictures and your recipes look delicious…wow…I'm hooked, thanks again and have a great day!

  41. Never had liquor 43…and kaki, in Brazil we call caqui, which reads the same 🙂 Love this dessert, simple and looks delicious, have to try it, since I have a couple of kaki in my fridge.

  42. Ooh wish I could taste this. I'm not familiar with the liquor, but I looove persimmons!

  44. I love kaki…but always eat them raw. p.s. Your page doesn't update at all under my dashboard. I have no clue at all…but the newest post is still 11 months ago….

  46. LOVE persimmons. but whoever came up with the word kaki for it, made a huge mistake 🙂 It means something not so appetizing in Russian.

  47. There you are a simple dessert with pure and distinctive flavours …well done lots of colour too. cheers !!! kisses xxx

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