PERSIMMON PANNA COTTA
Author: HATIBON
Recipe type: Dessert
Cuisine: Italian
Serves: 4 people
- 400 ml heavy cream (1¾ cup)
- 100 ml milk (1/3 cup+1Tbs)
- 50 gr granulated sugar (1/4 cup)
- 10 gr leaf gelatine
- 1 vanilla bean or 1 tsp vanilla extract
- .
- 2 ripe persimmon
- 1-2 Tbs granulated sugar
- 1 Tbs lemon juice
- Soak the gelatine leaves in ice cold water for 15 minutes, until soft.
- Place milk, cream, sugar, vanilla seeds and the pod into a pan and bring to a simmer.
- Squeeze the excess water out of the gelatine leaves and add to the pan. Take off the heat and mix well to make sure that it's completely dissolved.
- Remove the vanilla pod and divide the mixture between four ramekins and leave to cool.
- Once at room temperature, place in the fridge for a couple of hours.
- Peel the persimmon and puree using a stick blender.
- Place in a little sauce pan with the sugar and heat for a few minutes until the sugar is dissolved.
- Add the lemon juice and leave to cool.
- When the panna cotta is set serve with the persimmon coulis.
If you want this dessert to be even more practical, don't do anything to the fruit. It's just as good served as is.
Panna cotta keeps in the fridge for up to four days.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/02/persimmon-panna-cotta/
3.5.3226