Dessert with persimmon from Vysotskaya. Do not miss vitamins in the cold season! Delicious recipes with persimmon. Dessert with persimmon and banana
Desserts with the simplest and most exotic ingredients are loved not only by children and inveterate sweet tooth. They are enjoyed with great pleasure by those who follow their figure and control the calorie rate in a particular product that is part of dessert dishes.
Fruits and berries are very popular in desserts, among which you can often meet the oriental beauty persimmon.
Persimmon desserts give the dish a unique and exquisite taste. The substances that make up this winter fruit make the dessert not only nutritious, but also very healthy. Famous restaurants consider it their duty to have this delicacy in the dessert menu.
We offer the most common persimmon dessert recipes that will appeal to all lovers of this sunny berry.
Dessert with persimmon and banana
Compound: 1 banana, 4 persimmons, 1 tsp. lemon juice, a little cinnamon (optional).
Cooking method: Peel banana, cut into circles and freeze in freezer. Cut the persimmon, remove the skin and seeds. In a blender, beat banana, persimmon, lemon juice and cinnamon. Divide into serving bowls and decorate. Serve cold.
Chocolate dessert with Persimmon
Compound: 1 persimmon, 12 fresh mint leaves, 1 lemon, 2 tbsp. sugar, 100 gr of chocolate. 
Cooking method: Beat mint, peeled persimmon, sugar in a blender. Add squeezed lemon juice.
Melt the chocolate in a water bath. Mix all. Serve chilled.
Curd cream with persimmon
Compound: low-fat cottage cheese - 400 gr, persimmon - 3 pcs. 
Cooking method: Soft and juicy persimmons are peeled, pitted. In a blender, beat the persimmon with cottage cheese until smooth.
Put in dessert rosettes, sprinkle with chocolate. You can garnish with cream if you like.
Panna Kota with Nuts and Persimmon
Compound: milk - 250 gr, cream (33%) - 250 ml, gelatin - 5 packs of 15 gr, persimmon - 4 pcs, walnuts - 100 gr, sugar - 100 gr, 2 tbsp. water. 
Cooking method: Pour milk, cream, sugar into a saucepan with a thick bottom, put half a vanilla stick. Put on fire, as soon as the mixture begins to boil, immediately remove from heat. Peel the persimmon, remove the pits. Using a blender, prepare puree from soft and juicy persimmons. Add gelatin to milk and stir. Add the resulting mixture to the persimmon puree and beat. Pour into bowls and refrigerate for 8 hours.
To prepare caramel plates, you need to chop walnuts, dissolve 100 g of sugar with water over low heat, as soon as the sugar begins to caramelize, add nuts, pour the resulting mass onto parchment and cool.
Serve Panna Cat garnished with caramel slices and mint leaves.
Dessert with persimmon and oatmeal
Compound: persimmon - 2 pcs, fat cream - 200 ml, honey - 1 tsp, Brown sugar- 2 tsp, almond flakes - 2 tbsp, oat flakes- 3 tablespoons, a pinch of salt. 
Cooking method:
Powder: Oatmeal and almond flakes, salt, 1.5 tablespoons of sugar put in a pan. Heat for five minutes, until caramelised sugar. Cool down.
Peel the persimmon from the skin and seeds, chop, put in tall glasses, sprinkle with half a tablespoon of sugar. For adults, you can add a little cognac or liquor. Whip chilled cream with liquid honey to stable peaks. Put the cream on top of the persimmon. Sprinkle the top with sprinkles and refrigerate for 2 hours.
Ice cream from Persimmon
Compound: 800 g persimmon, 2 cups cream, 300 ml milk, 50 g sugar, vanilla.
Cooking method: Peel the persimmon, make a smooth puree (reserve half for the sauce).
Whip cream in a saucepan, add milk, sugar and honey, continuing to beat. Combine puree and mixture. Place in freezer. Shake every half an hour 6 times. 
Tip: If you want a marble effect, freeze the cream and milk mixture separately from the puree.
Lay the base and walls of a 15 * 20 cm mold with parchment so that the paper is 2 cm higher than the walls of the mold. Chop semi-solid ice cream, beat with a mixer or chop in a food processor. Pour half of the ice cream into the prepared pan, add 60 ml of persimmon puree, mix lightly to get a marbled effect. Pour in the remaining ice cream and repeat the process with 60 ml of persimmon puree. Cover and freeze until firm.
The long-awaited time has come for persimmon lovers! This sweet exotic berry is usually eaten fresh and separately, and the reason lies in the fact that few people know which ones can be cooked. wonderful dishes! Start with light persimmon desserts - they are not only tasty, but also extremely healthy. Despite the fact that orange fruits are very sweet, their calorie content is low. Persimmons make delicious puddings, jellies, mousses. It goes well with whipped cream, yogurt, sour cream and ice cream.
Panna cotta with caramel persimmon and pomegranate
INGREDIENTS
Cream (35%) - 150 ml
Milk - 150 ml
Carnation (buds) - 3 pcs
Cinnamon - 1 pinch
Vanilla essence - 3 drops
Cane sugar - 3 tbsp.
Gelatin - 1 tsp
Water - 3 tablespoons
Persimmon - 1 pc.
Pomegranate - 1 handful
HOW TO COOK
1. Soak gelatin in water to swell and leave for 10 minutes.
2. In a small saucepan, combine cream with milk, add cloves, cinnamon, vanilla essence and 2 tbsp. cane sugar. We bet on slow fire and bring to a boil. Remove from heat and cover with a lid, leave for 10 minutes!
3. We filter our creamy mixture and add the swollen gelatin. Stir well to dissolve the gelatin and strain again. Pour into serving molds or glasses, send to the refrigerator for solidification for 1 hour.
4. We clean the persimmon and cut it into cubes. Sprinkle with 1 tbsp. cane sugar and put on a slow fire. Simmer for 5-7 minutes, stirring occasionally. Cool down.
5. We take out the frozen creamy layer and lay out the cooled persimmon. Sprinkle with pomegranate seeds and serve.
Layered dessert with hazelnut praline
INGREDIENTS
Children's sweet cheese - 100 gr
Cream (35%) - 100 ml
Hazelnuts - 80 grams
Butter - 1 tsp
Cane sugar - 1 tbsp.
Persimmon - 1 pc.
Grated nutmeg - 1 pinch
Ground cinnamon - 1 pinch
HOW TO COOK
1. Coarsely chop the hazelnuts and fry in a dry frying pan. Add butter, cane sugar and 1 tbsp. water. The sugar should caramelize. Spread the nuts on baking paper and leave to harden.
2. Combine baby cheese with cream and beat well with an immersion blender.
3. We clean the persimmon and cut it into small pieces. Add a pinch of cinnamon and nutmeg. Mix well with a fork.
4. Put in layers in portioned glasses (glasses) curd mass and persimmon. The last layer should be the curd. We send it to the refrigerator for 20 minutes to harden.
5. Before serving, sprinkle the hazelnut praline dessert and decorate with mint leaves.
orange delight
INGREDIENTS
orange
HOW TO COOK
Beat 1 persimmon in a blender with 1 banana. Add 1 orange. Whisk well again. Divide the dessert into creamers. Refrigerate and enjoy.
Fruit dessert "Slimness"
INGREDIENTS
bran - 4 tbsp. l.
persimmon-1 piece
1 yogurt
honey - 2 tbsp. l.
grapes - to taste
HOW TO COOK
Cut persimmon and kiwi into small pieces.
Combine bran with persimmon, add honey, mix everything gently.
At the bottom of the cups (bowls, glasses) lay out pieces of kiwi, then persimmon with crispy bran.
Top with yogurt.
Decorate the dessert with grapes, a piece of kiwi, and jam if desired.
Bon appetit!
Soufflé cake with persimmon and apricot marmalade Darbo “Orange Clouds”
INGREDIENTS
1 large ripe persimmon
100 m freshly squeezed orange juice
1 tbsp apricot marmalade Darbo
5 g gelatin
For decoration:
confiture Darbo, mint
HOW TO COOK
Soak gelatin in orange juice before swelling.
Peel the persimmon from the skin-film and remove the seeds. Place the pulp in a blender bowl, add confiture, grind until smooth.
Dissolve gelatin in a water bath until completely dissolved, add to persimmon puree, mix.
Beat the mass until the volume increases by 2-3 times at high speed of the mixer.
Pour into molds, put in the refrigerator for several hours until solidified.
Remove the finished cakes from the molds, decorate with confiture and mint.
Panna cotta ai loti
INGREDIENTS
Milk - 250 g
Cream (33%) - 250 g
Gelatin (in plates) - 5 pcs
Cane sugar Mistral - 50 g
Persimmon (soft, small) - 4 pieces
Walnuts (for caramel records) - 100 g
Cane sugar Mistral (for caramel records) - 100 g
Water (for caramel plates) - 2 tbsp. l.
HOW TO COOK
1. In general, the recipe is very simple, the only negative is that you have to wait for it to freeze, otherwise everything should go like clockwork!
We will need gelatin in plates, but if you don’t have this, don’t despair, take the usual trail. package instructions.
Soak 5 plates for 10-15 minutes in cold water.
2. For this recipe, we need Mistral brown sugar.
3.Pour the milk, cream, sugar and half of the vanilla stick into a heavy bottomed saucepan.
Put the saucepan on the fire, as soon as the mixture begins to boil, immediately remove from heat.
4. In the meantime, wash the persimmon, we need a very ripe, soft one.
5, Puree it with a blender.
6.Now remove the vanilla stick from the milk mixture.
Squeeze out the gelatin and add it to the milk mixture, mix well so that the gelatin dissolves.
Then pour the resulting mixture into the persimmon pulp and beat with a blender.
Pour into bowls and send them to the refrigerator for 8 hours.
7. Now let's prepare caramel plates.
To do this, we need walnuts, which must be chopped.
8. Dissolve 100 g of sugar with water in a saucepan with a thick bottom over low heat, as soon as the sugar begins to caramelize, add nuts, pour the resulting mass onto parchment and cool.
9. Serve panna cotta garnished with caramel slices and mint leaves. Bon appetit!!!
Dessert of avocado, persimmon and cottage cheese.
INGREDIENTS
1 avocado
granular cottage cheese
sour cream is not greasy
sugar powder
HOW TO COOK
I made such a recipe for a long time, but I didn’t use avocado, I saw such a recipe here and decided to combine it with mine
cottage cheese mixed with sour cream and sugar to taste
grind the avocado pulp with a blender with sugar powder and 2 tbsp. sour cream
clean the persimmon and grind it with a blender
stack in layers: cottage cheese, avocado cream, cottage cheese, persimmon
very quick, delicate and healthy dessert
serve well chilled
Fruit dessert.
INGREDIENTS
1 box of marshmallows
bananas -2 pcs.
pear - 1 pc.
persimmon - 1 pc.
kiwi - 3 pcs.
frozen strawberries - a few for garnish
1 pack Dr. cream Oetker (five minutes)
milk for cream (quantity is written on the package)
50 gr cream
a little plum. oils for cream
coconut flakes for dusting
1. So, let's start ... We open the refrigerator and see what kind of fruit to dig up here, as well as milk, cream, plums. butter. 
2. I took 1 pack of Dr. cream. Oetker (five minutes) Cooking the cream as written on the package, I added 50 g of cream to the milk
3. you can cook without oil, but I like it with plums. oil, the cream is very gentle, and the taste of oil is not felt ...
4. The cream is ready, we cut the fruit ... Put the cut slices of marshmallow on the dish.
5. On marshmallows - slices of one type of fruit. (I have 1 layer of banana fruits) Lay out the sequence of fruits as you like ...
6. Lubricate with cream ... lay out a layer of marshmallows
7. The next layer is slices of another type of fruit - kiwi, again greased with cream. marshmallow layer...
8. Then we lay out the persimmon ...
9. grease with cream ... and spread the last layer of marshmallows ...
10. and finally - lay out the pear slices on the marshmallow
11. We coat the entire mini-cake with the remaining cream, decorate with the remains of fruit ... The cream can be whatever you create yourself, the main thing is to combine with fruits.
12. sprinkle with "snow", i.e. coconut flakes. That's all! It cooks very quickly, the number of layers of fruits and marshmallows is at your discretion, Repeat the layers, replacing fruits, until the marshmallows run out. Fantasize!
13. And this beauty must be put in the refrigerator, and the dessert must be kept for at least two hours. And may happiness come to you!
Persimmon with cream
INGREDIENTS
Very ripe persimmon - 1 pc.
Cream (10%) - 50 ml.
Sugar - 2 tsp
HOW TO COOK
Remove the skin from the persimmon and remove the seeds (if any).
Beat the persimmon pulp, cream and sugar in a blender for 10-15 seconds!
Top with chocolate chips (if you like).
Persimmon jelly "New Year's"
INGREDIENTS
- 2 persimmon fruits
- 2 tbsp. honey
- 20 gr. gelatin
- 100 ml of boiled water
HOW TO COOK
Soak gelatin in warm water, stir until completely dissolved. Peel the persimmon, remove the seeds, chop (I did it in a blender, but in fact you can just cut it into small pieces, so I'll try next time)
Line bowls (bowls) cling film so that the edges hang down.
In a saucepan, mix the persimmon pulp with gelatin and honey (if the honey is sugared, heat it in a water bath), heat until the gelatin is completely dissolved.
Pour the mixture into the prepared bowls, lift the edges of the film and twist them so that you get balls. Cool in the refrigerator for 2 hours.
Before serving, free the jelly from the film.
Persimmon by The content of useful trace elements surpasses even such a vitamin fruit as apples. It contains potassium, calcium, magnesium, phosphorus, iron, as well as vitamins A, C, P, pectin, tannin, glucose and fructose, which strengthen the immune system, improve digestion,calm the nervous system and increase efficiency.It can be eaten not only raw, but also added to many dishes. Desserts are especially tasty with it. We suggest you use some original recipes.
Fruit salad with persimmon
The simplest and most vitamin dessert - fruit salad. Just a few ingredients - and a healthy salad is ready!
Ingredients: apple - 3 pcs., persimmon - 2 pcs., walnuts - a handful, grapefruit - ½ pcs., arugula - 50 g, pomegranate seeds - a handful, yogurt - 2 tbsp.
Cooking method: Cut the apples in half, remove the core and chop finely. Peel the persimmon and also finely chop. Divide the grapefruit into slices. Nuclei walnuts fry a little and grind in a blender. Tear arugula with your hands, lay out all the products, sprinkle with pomegranate seeds, mix and season the salad with kefir.
Persimmon and chocolate dessert
Chocolate lovers will appreciate such a simple and bright dessert.
Ingredients: chocolate - 200 g, water - 150 ml, sugar - 30 g, cognac - 10 ml, cream - 300 ml, persimmon - 1 piece, mint.
Cooking method: Melt the chocolate in a water bath. Add water, cognac and sugar to it. Stir the mass and pour in 100 ml of cream. Stir and cook for 5 minutes to get thick cream. Pour it into bowls and refrigerate for 1 hour. Whip the remaining cream and spread over chocolate cream. Peel the persimmon from the peel and seeds. Then cut into cubes, put in a blender and grind in a blender until a puree state. Spread the persimmon puree top layer. Put the creamers in the refrigerator for another 30 minutes. Garnish with mint leaves before serving.
Persimmon and banana dessert
Preparing a simple and nutritious treat is easy!
Ingredients: banana - 2 pcs., persimmon - 3 pcs., lemon juice - 1 tsp, cinnamon - a pinch, nutmeg- a pinch, almonds - 50 g.
Cooking method: Peel the persimmon, remove the seeds, cut into cubes and put in a blender. Peel the banana, cut and add to the persimmon. Stir and add cinnamon, nutmeg, almonds. Then pour in the lemon juice. Mix all the ingredients into a homogeneous mass. Pour into glasses and garnish with almonds.
Curd pie with persimmon
Persimmon goes well with cottage cheese. They make a delicious and fragrant cake.
Ingredients: flour - 450 g, butter - 250 g, sugar - 10 tbsp, egg - 5 pcs., baking powder - 10 g, salt - 1/2 tsp, cottage cheese - 700 g, sour cream - 2 tbsp. l., persimmon - 2 pcs., semolina, powdered sugar.
Cooking method: Sift 400 g of flour. Add 6 tbsp. sugar, salt, baking powder and pieces of butter. Grind with your hands flour mixture co butter. Add 2 eggs one at a time, mix elastic dough and refrigerate for 30 minutes. For the filling in a blender, mix the remaining eggs, sugar, flour, sour cream and cottage cheese. Remove the pits from the persimmon and cut into thin slices. Grease a baking dish with butter and sprinkle with a little semolina. Spread the chilled dough evenly over the bottom of the mold, making low sides. Spread 2/3 of the curd mass on the dough and smooth it out carefully. Arrange persimmon slices on top. Add the remaining curd mass and smooth again. Bake in an oven preheated to 180 degrees for about 40 minutes. Ready pie sprinkle powdered sugar.
Persimmon baked in sour cream sauce
Such gourmet dessert win over your friends and family.
Ingredients: persimmon - 6 pcs., sugar - 250 g, lemon - 1 pc., egg - 2 pcs., flour - 2 tablespoons, sour cream - 1 cup, powdered sugar - 1 tablespoon, vanillin - 1 pinch.
Cooking method: Fill the persimmon with water so that it completely covers the fruit. Add 200 g of sugar, zest and lemon juice to it. Place over high heat and bring to a boil. Then remove from heat, cover and let sit for 30 minutes. Take out the persimmon, peel it from the skin and remove the seeds. Beat the eggs with the remaining sugar, mix with flour and sour cream. Put the persimmon in a baking dish, pour sour cream sauce. Bake in an oven preheated to 180 degrees for 20 minutes. Serve sprinkled with powdered sugar mixed with vanilla.
Bon appetit!