This is a very easy but fun dessert. It suits me because it’s hardly sweet, and you can pick everything up so easily.
- 150 g stracciatella
- 250 g soft persimmon
- rosemary flowers and/or thyme flowers, to serve
- sweet Italian biscotti, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 230°C. Cut the persimmons in half and place on a baking tray. Roast for 5 minutes, the remove and stand until cool before slipping off the skins. If they are very ripe, you can just use a small knife to cut the skins off. Coarsely break into pieces.
- To serve, place the stracciatella in a small, chilled bowl. Spoon the fruit over the top (if using strawberries, drain most of the syrup off). Garnish with rosemary or thyme flowers and serve with sweet Italian biscotti.
• If persimmons are out of season, you can use strawberries instead. Place 50 g brown sugar and 50 ml water in a small saucepan with a sprig of thyme and warm over low heat until the sugar dissolves. Add 1 punnet halved strawberries and simmer for 1 minute, then remove from the heat.
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