Got some more ricotta from my cheese hookup and homegrown persimmons from a neighbor, which turned out to be the makings of a perfect dessert for the season (you could also use different fruit though). I squeezed it into 4 glasses, but they were heaping and people were super full after eating them, so you could probable divide into 6 glasses for a more reasonable portion… but who wants “reasonable” when it comes to dessert? 😉
Guessipe
- 2 cups ricotta, drained over a fine mesh strainer for at least an hour
- 2 cups heavy cream
- 3/4 cup powdered sugar
- 1 tsp vanilla
- 1 large persimmon, chopped
- 1 tsp sugar
- 1/4 tsp cinnamon
Whip the ricotta, cream, powdered sugar, and vanilla in a stand mixer until soft peaks form.
Sprinkle the persimmon with cinnamon and sugar.
Divide half of the ricotta mixture evenly among 4 glasses. Add a layer of persimmons to each glass. Divide the remainder of the ricotta mixture among the glasses. Top with the remaining persimmons.
