In a serving glass, add the ricotta cream to form a bottom layer, then cover with a layer of puréed persimmon. Do the same with the other 3 glasses. Chill for one hour before serving. Garnish with crushed roasted pecans before serving.
4 honey roasted pecans
You can select either the hachiya or fuyu variety of persimmon for this recipe. Either variety will work for this dessert. Ripe hachiya is jelly-like in texture and easy to scoop out. Fuyu can either be blended to a purée or wait till the fruit is very soft and easy to scoop out.
Select ripe persimmons, if they are soft remove the stem and scoop out the pulp. If they are firm, slice in half and scoop out the pulp.
If you don't have ricotta, you could use mascarpone but this will be more dense.
Chill for at least one hour before serving.
Garnish before serving. Do not garnish before chilling as the nuts will become soft in the fridge.
Best eaten on the same day,
Cover and store leftovers in the fridge and consume with 2 days.