Recipe: For 2 persons
200 gr of fresh sheep’s ricotta ( This sheep ricotta is low in fat & fresh )
15 gr of icing sugar
2 ripe but not over ripe kakis or persimmon fruits, cleaned, cut into bite-sized chunks ( hard white bits on the inside removed )
Licor 43 ( This is a bright yellow, more sweeter Spanish liqueur with 43 different flavours, with herbs & spices like vanilla : 2 to 3 tablespoons/ Licor 43 is also Gluten-free!
1. About 3 hours before you are going to have your dessert, marinate your kakis! Take a fitted bowl & place your chunks of kaki in it. Add 2 tablespoons of Licor 43 & spoon over the chunks. Add another extra tablespoon if you need to. Place cling film over the top & place into the fridge to marinate for 3 hours. From time to time, mix the chunks with the licor, but carefully do to break them up! They will absorb the liqueur, I assure you!
2. In another bowl, add your fresh sheep’s ricotta & your icing sugar. Mix well with a whisk. Place cling film over the top & place in the fridge. 15 minutes before serving, take your ricotta icing sugar mix out of the fridge & remove your cling film. At the same time, take your bowl with marinated kakis out of the fridge, remove cling film & spoon your marinated kaki’s over your 2 ricotta desserts, evenly divided. Enjoy best with a loved one! MMM,…After the dessert, enjoy a cup of fresh coffee with the Licor 43 in it!
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