Wash and dry the persimmons, then slice each one in half, scoop the pulp out into a bowl, and discard the skin. Blend the pulp till it is smooth, stir in the orange zest, then set aside.
In a separate medium sized bowl, whip together the ricotta, vanilla and sugar till smooth.
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.
Further detailed notes are in the post above
You can select either the hachiya or fuyu variety of persimmon for this recipe.
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, consume with 2 days.
Persimmon & Vanilla Ricotta Dessert
Amount Per Serving
Calories 297Calories from Fat 90
% Daily Value*
Saturated Fat 5g25%
Vitamin A 278IU6%
Vitamin C 84mg102%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.