Stuffed oven-baked persimmons with fruit yogurt

Ingredients for 2 servings:

• 2 persimmons
• 20 g mushrooms, brown
• 15 g Emmental cheese, coarsely grated
• 2 pieces Emmental cheese, small pieces
• Salt and pepper, black from the mill
• Chili flakes from the mill
• 50 ml vegetable stock
• 2 tbsp yogurt
• 5 g ginger (sushi ginger), pickled
• Cinnamon powder
• Cayenne pepper
• Salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

as a starter or snack for two

Preheat the oven to 180°C (top/bottom heat). Cut the tops off both fruits and set aside. Scoop out the flesh with a small spoon and place half into each of two small bowls. Set one bowl aside. Finely chop the cleaned mushrooms and mix them into the flesh. Grate the cheese over them and season with salt, pepper, and chili flakes. Fill the persimmons with the mixture. Pour the vegetable stock into a shallow dish and place the persimmons inside. Cover both fillings with a small piece of cheese and place the fruit lid on top. Place the dish in the oven and immediately reduce the heat to 160°C. Cook the fruit in the oven for about 30 minutes. Cooking time may vary. Stir the yogurt into the pulp in the second bowl. Finely chop the pickled ginger and add it. Season to taste with cinnamon, cayenne pepper, and salt. Remove the baked persimmons from the pan and serve with the fruit yogurt.