Another experiment with persimmon, which may well be on the festive table - persimmon in chocolate and nut breading. Moderately sweet, with a slight bitterness, and with chocolate! This is delicious! Help yourself! Step-by-step recipe with a photo. Video recipe.
Persimmon is a delicious, juicy and very healthy fruit. It has long been popular in our country due to its unique taste and juicy pulp. Most often it is eaten fresh. But it makes wonderful salads and snacks, incredibly delicious drinks and desserts. For example, when paired with chocolate icing and crushed walnuts, these orange fruits are truly delicious! Luxurious dessert - persimmon in chocolate and nut breading. All products are harmoniously combined with each other. In dessert, they work as one well-coordinated team, working for a wonderful result.
The delicacy impresses with its bright color, amazing combination of aromas and elegant presentation. It will always be a success with guests. It is very simple to prepare it, every novice chef can handle it. You just need to choose the most ripe, but elastic persimmon - it makes such a dessert the best! If the persimmon is very tart, you can make it sweet using the freezer. To do this, it must be frozen and thawed. But usually for such desserts they use the Sharon variety, which is not bitter. Walnuts can be replaced with biscuit crumbs, biscuits, waffles, peanuts …
See also how to make a persimmon and cottage cheese dessert for the New Year's table in 5 minutes.
- Caloric content per 100 g - 396 kcal.
- Servings - 2
- Cooking time - 15 minutes, plus 30 minutes for solidification
Ingredients:
- Persimmon sharon - 1 pc.
- Walnuts - 50 g
- Dark chocolate - 90 g
Step-by-step preparation of persimmons in chocolate and nut breading, recipe with photo:
1. Wash the persimmon and dry it with a paper towel. Remove the stem and cut the fruit into 10 wedges.
2. Place the walnuts in a bag to keep them from scattering all over the kitchen, and use a rolling pin to break them into smaller pieces.
3. Adjust the size of the nut crumb at your discretion. I recommend not crushing the nuts to the consistency of flour, but leaving them in larger pieces so that you can feel their taste well.
4. Break the chocolate into pieces and place in a deep small bowl.
5. Melt the chocolate until soft. Make sure that it does not boil, otherwise it will acquire bitterness, which will be impossible to get rid of. You can melt chocolate in the steam bath or in the microwave.
6. Dip each piece of persimmon into the chocolate icing.
7. Spread the chocolate-covered persimmons on parchment or baking foil so you can easily remove them later.
8. While the chocolate coating is soft, sprinkle the persimmons with crushed nuts.
9. Send the persimmons in chocolate and hazelnut breading to the refrigerator to freeze for half an hour. Then remove the dessert from the paper, place it on a serving platter and start tasting with a glass of chilled champagne or a cup of coffee.
See also a video recipe on how to make chocolate-covered persimmons.
