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Kaki is the word in Dutch & in English they are called Japanese Persimmon fruit.
Recipe: For 2 persons
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)
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!