Impress your guests with this incredible, individual desserts.
Preheat oven to 180ºC.
Divide the persimmons into 4 x 12cm buttered ramekins. Place equal portions of the butter over the persimmons and cover with the slivered almonds and crushed amaretti.
Bake for about 15 minutes or until bubbling. Remove from the oven and cool a little.
Meanwhile mix the mascarpone with the icing sugar and vanilla until combined.
Place a dollop over each ramekin, then a zig zag drizzle of the balsamic over the top. Serve immediately.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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*To make the balsamic reduction, combine 1/2 cup balsamic vinegar and 1/2 cup of caster sugar in a small saucepan. Bring to boil, reduce heat and simmer until sugar has melted and the balsamic is slightly syrupy.
Courtesy of Poh Ling Yeow.
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