The persimmon pudding
Instructions
You soften the gelatine in cold water for 5 minutes, drain well and let it dissolve in the heated rum.
Mix the ricotta with the sugar and 150 g of hazelnuts, then add the melted gelatin and stir well.
Spread the mixture into 5 individual molds and let it condense into the fridge for a couple of hours.
Peel the persimmons and beat them, add the vanilla, 1/2 teaspoon of cinnamon and remaining rum, warm for a few minutes.
Put the puddings, sprinkle them with the remaining hazelnuts and serve accompanied with persimmon sauce prepared, heated slightly.
Ingredients and dosing for 5 persons
- 800 g of ricotta
- 200 g of hazelnuts
- 2 1/2 tablespoons of sugar
- 15 g of gelatine leaves
- 5 ripe persimmons
- 1 sachet of vanillin
- 2 tablespoons of rum
- 1/2 teaspoon of cinnamon powder