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The Fast Facts
- Strain the whey or liquid that may be present in the skimmed whipped cheese and mix well with the cheese and a little lemon zest, blending it with the blender if necessary to homogenize.
- But it’s not a bad idea to top off that menu with a healthier dessert, thinking above all about making it lighter so as not to make it more difficult for our digestive system, which also craves it after a meal.
- If they are still a little hard, they can be gently cooked over the heat with a little water, cut into pieces, or roasted in the oven at a low temperature.
On special occasions such as Christmas, with large celebration menus such as New Year’s Eve, we can all enjoy eating whatever we want and have a piece of nougat or some other pollorón after dinner. But it’s not a bad idea to top off that menu with a healthier dessert, thinking above all about making it lighter so as not to make it more difficult for our digestive system, which also craves it after a meal.
Desserts in a glass are one of the best options on these occasions, easy to prepare but they look elegant and attractive, almost professional, with the added advantage that they can be left ready hours in advance in the refrigerator. Here we opt for combining seasonal fruits with some light dairy or its vegetable equivalent, if we are vegan, or a lactose-free option if we are intolerant.
The persimmon is still in season and is worth taking advantage of in its final weeks. For this recipe we will need very ripe, very soft specimens , the ones that make our fingers sink easily when we touch them. If they are still a little hard, they can be gently cooked over the heat with a little water, cut into pieces, or roasted in the oven at a low temperature.
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Persimmon and Cheese Cream Cups.
Ingredients.
For 4 people
- Persimmon with crushed pulp (about two or three large units)- 400ml.
- Light cream or vegetable equivalent- 200ml.
- Skimmed fresh whipped cheese- 200g.
- Crustless goat cheese- 20g.
- Vanilla- 5ml.
- Lemon- 1.
How to make glasses of persimmon cream and whipped cheese?
Difficulty: Medium
- Total time- 20m.
- Elaboration- 20m.
- Repose- 4 hours.
Cut the persimones in half and extract the pulp with a spoon; If they are not very soft, creamy, chop them and cook gently with a little water. Blend in the blender with 1 teaspoon of lemon juice until you obtain a creamy cream with the texture almost of custard or pastry cream. Separate 300 ml and reserve the rest separately.
Strain the whey or liquid that may be present in the skimmed whipped cheese and mix well with the cheese and a little lemon zest, blending it with the blender if necessary to homogenize. Spread this mixture on the bottom of about four glasses or bowls. Pour the persimmon cream on top and top with the reserved pulp. Cool in the refrigerator.
What to accompany the glasses of persimmon cream with?
The ideal is to serve these glasses cold, but allowing them to cool slightly outside the refrigerator if it is at a very low temperature, so that the flavors are not killed. We can top them with some chopped nuts to provide contrast in color and texture, such as the festive pistachio, or unsweetened grated coconut, and accompany them with a digestive drink.
Bottom Line.
In conclusion, persimmon and cheese cream cups are a delightful and unique dessert that combines the sweetness of ripe persimmons with the creamy richness of cheese. This dish is not only visually appealing but also a delicious and satisfying treat for any occasion. With its balance of flavors and textures, persimmon and cheese cream cups are sure to be a hit with anyone who tries them.
