Panna cotta with persimmons – how to prepare a tender and aromatic dish

During the summer we enjoy a wide variety of fruits. And persimmon is no exception, because it has a pronounced and at the same time delicate taste. It can be eaten on its own or included in various dishes. We at joy-pup tell you how to make panna cotta with persimmons.

Ingredients

For the panna cotta:

• Cream (fat content 30-35%) – 500 ml
• Sugar – 100 g
• Vanilla pod – 1 pc. (or 1 tsp vanilla extract)
• Gelatin – 10 g
• Water – 50 ml

For the persimmon sauce:

• Persimmon – 2 pcs.
• Sugar – 50 g
• Lemon juice – 1 tbsp.

Step-by-step recipe for making panna cotta with persimmons

• Pour gelatin into a small bowl and pour 50 ml of cold water over it. Leave for 10-15 minutes to swell.
• Pour cream into a saucepan and add sugar. Cut the vanilla bean lengthwise and scrape out the seeds. Add them and the pod itself to the cream (if using vanilla extract, add it at this stage).
• Place the saucepan over medium heat and heat, stirring, until the sugar is completely dissolved. Remove from heat before mixture comes to a boil.
• Remove vanilla bean from hot cream mixture. Add the swollen gelatin and mix thoroughly until the gelatin is completely dissolved.
• Pour the prepared cream mixture into portioned molds. Cool to room temperature, then cover with cling film and refrigerate for 4-6 hours, preferably overnight, to allow the panna cotta to set completely.
• Peel the persimmon and cut the pulp into small pieces. Place persimmons in a saucepan, add sugar and lemon juice.
• Place the saucepan over medium heat and cook, stirring, until the persimmons are soft and the mixture thickens (about 10-15 minutes). Cool the finished sauce to room temperature.

Before serving, spoon the persimmon sauce onto the surface of the panna cotta. Decorate the dessert to your liking: you can add fresh berries, mint or persimmon pieces.