Baked persimmon with goat cheese and sea buckthorn
4 servings
30 minutes
Baked persimmon with goat cheese and sea buckthorn is a refined combination of flavors where the sweetness of caramelized persimmon intertwines with the gentle tartness of sea buckthorn sauce and the creaminess of goat cheese. This dessert is a true delight for gourmets, where textures and aromas interact in harmony. Persimmon baked to a light caramel crust acquires deep sweetness, while goat cheese adds creaminess, softening the brightness of the berry sauce. Pine nuts complete the composition, adding a light crunch and nutty undertone. This dish is perfect for concluding an exquisite dinner or as a standalone dessert that impresses with its original taste and noble presentation.
1
Prepare all the ingredients. Preheat the oven to 220 degrees in grill mode.
2
Cut the persimmons in half and place them cut side up on a baking sheet. It is preferable to choose seedless persimmons for this dessert, but if there are seeds, they should be removed.
- Persimmon: 2 pieces
3
Sprinkle each half with powdered sugar and send to the oven for 10 minutes until the cut is covered with a light caramel crust.
- Powdered sugar: 20 g
4
Blend the sea buckthorn with sugar in a blender, then strain through a sieve to remove the seeds and skin.
- Sea buckthorn: 200 g
- Sugar: 30 g
5
Roast pine nuts in a dry pan until golden brown.
- Pine nuts: 20 g
6
Pour a little sea buckthorn sauce into a serving plate.
7
Place baked persimmon on the sauce.
- Persimmon: 2 pieces
8
Place cheese on the persimmon.
- Soft goat cheese: 100 g
9
Sprinkle baked persimmon with pine nuts and serve.
- Pine nuts: 20 g