Ricotta cheese and persimmons
Adding lemon zest gives it a more refreshing finish
How to make it
1
Put the ricotta cheese in a bowl and mix well until smooth. Finely chop one dried persimmon compote
2
Chop the fresh persimmons into small pieces
3
Put the chopped dried persimmons and fresh persimmons into the bowl (1), add the sugar and lemon juice, and mix well
4
For a refreshing touch, grate the lemon zest into the bowl and mix gently
5
Place [4] in a bowl, sprinkle with coffee powder, and top with persimmon sauce and mint leaves to complete
material
-
- Dried persimmon compote
- 1 piece (about 55g)
-
- Ricotta cheese
- 135g
-
- persimmon
- 30g
-
- sugar
- 10g
-
- Lemon juice
- 1 tsp
-
- Lemon skin
- 1/2 tsp
-
- For finishing the persimmon sauce
- 1 tablespoon
-
- Coffee powder for finishing
- Appropriate amount
-
- For mint
- Appropriate amount
[PR]
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