Persimmons with Whipped Ricotta, Rose-Lemon Maple

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A side effect of my endeavor to come up with wacky flavor combos is - we eat the same dish everyday until I get the fine balance between bold flavors right! So after eating this one for seven days straight …. here I’m with my latest obsession - “Rose-Lemon Maple” drizzled on fresh Persimmon wedges nestled in creamy aromatic whipped ricotta laced with dried Mint and lemon zest….mmmm then the finishing touch of a heady exotic oil - Urfa Biber, fresh herbs, rose petals & sesame seeds. The key to this dish is simplicity and delicate balance of bold flavors - it’s quite magical indeed!

 
 

INGREDIENTS (serves 2 as side)

2 Ripe Fuyu Persimmons, peeled & each cut into 8 wedges

Whipped Ricotta

100g Whole Milk Ricotta (substitute with Vegan Ricotta)

50g Plain Whole Milk Greek Yoghurt (substitute with your go to vegan yogurt)

3/4 tbsp Extra Virgin Olive Oil (top quality)

1/2 tsp Maple Syrup

1 tbsp Lemon Zest (if you can get your hands on Meyer Lemon then it will be quite special)

1 tsp dried Mint

1/4 tsp fine sea salt

Rose Lemon Drizzle

25ml Lemon Juice (again Meyer Lemon preferable)

45ml Maple Syrup

1 tbsp water

1/2 tsp Rose Water

Mint Urfa Oil

4g Fresh Mint Leaves, finely chopped

2g Sweet Basil Leaves, finely chopped

1/2 tsp Urfa Biber

3/4 tsp Roasted Sesame Seeds

1/2 tsp crushed dried rose petals

1 tbsp good quality Extra Virgin Olive Oil

Pinch of salt

Garnish

1-2 tsp Roasted Sesame Seeds

1 tbsp Dried Rose Petals

 

Directions

💥Combine all Mint Urfa Oil ingredients & keep it aside

💥Combine all whipped ricotta ingredients and whisk well until smooth & luscious (about 12 mins by hand; 5 mins by electric whisk) & keep it aside

💥In a saucepan combine lemon juice, water & maple syrup. Cook on high heat stirring constantly, turn off heat as soon as it starts to bubble (~ 4 mins). It should be like runny syrup consistency. Let it cool for 2 mins then stir in rose water & keep it aside

💥To plate - divide and dollop the whipped ricotta into two lipped plates . Make a dip in the middle, arrange persimmon wedges, spoon mint oil & generously drizzle the rose lemon syrup. Enjoy!