Ricotta Dessert Topped With Licor 43-Marinated Kaki's
By: Sophie32
Published: Thursday, December 10, 2009 - 3:08am

Ingredients




200 grams sheep's ricotta 
15 grams icing sugar
2 ripe but not over ripe, kaki's (Persimmon fruit), cleaned, washed & patted dry on kitchen paper, cut int
2 tablespoons (30 ml) Licor 43

Preparation

1 About 3 hours before you are going to devour the dessert, marinate the kaki chunks into 2 tablespoons of the Licor 43. Mix well, carefully.. Place them in a fitting bowl. Place a lid on top & place into the fridge. 2 In another bowl, mix the sheep's ricotta with the icing sugar. Loosen everything with a fork or a spoon. Mix well. Divide between 2 serving desserts bowls & place clingfilm over the top. Place into the fridge, until 15 minutes before serving. 3 Minutes before eating the dessert, take the bowl with the marinated kaki's out of the fridge. 4 Now, remove the clingfilm & compose the desserts. Add about 2 to 3 tablespoons of the marinated kaki's on top of the ricotta. 5 Serve at once! Enjoy!

About


Kaki is the word in Dutch; in English they are called Japanese Persimmon fruit.