Panna Cotta with Persimmon

Ingredients

Cooking Instructions

1. Soak the gelatin in cold water for 10-15 minutes.

   

2. Pour the milk and cream into a saucepan, then add the sugar. Place over a heat that's just below medium and stir constantly until the sugar is completely dissolved. Next, gently warm the mixture, but don’t let it come to a boil (if you dip your finger in, it shouldn’t feel too hot).

   

3. When the milk and cream mixture is heated, remove the saucepan from the heat, add the bloomed gelatin and vanilla extract, and stir until the gelatin is completely dissolved.

   

4. Pour the resulting mixture into molds (I ended up with 4 glasses of 250 ml each). Then, place the molds with your soon-to-be panna cotta in the fridge.

   Mine set in about 2 hours. If your molds are wider or shallower, you can check if the cream has set after about 1.5 hours.

   

5. When the cream is almost set, it’s time to prepare the persimmon sauce.

   Wash the persimmon, pat it dry, and cut it in half (remove any seeds if there are any). Scoop out the flesh with a spoon and transfer it to a blender bowl. If there’s any flesh left close to the skin, you can cut it off with a knife.

   

6. Add powdered sugar to the persimmon pulp (adjust the amount based on how sweet your fruit is—the riper and sweeter the persimmon, the less sugar you’ll need) along with your ground spices. When it comes to ginger, go slow and add it pinch by pinch—it’s easy to overdo it, and too much ginger can make your dessert taste bitter.

   

7. Mix everything in a blender until you get a thick, smooth consistency (I pulsed it for about 10–15 seconds).

   

8. Take the chilled cream out of the fridge. They should be delicate, with a gentle jiggle like jelly, and when you tilt the container, they should wobble a bit but not pour out.

   

9. Spoon a thin layer of the spiced persimmon sauce over the set vanilla panna cotta. Top it off with a slice of fresh persimmon for garnish.

   

10. After that, your dessert is ready! But I recommend popping it back in the fridge for about an hour so the persimmon sauce becomes thicker and even more delicious.

    Enjoy!