Panna Cotta with Persimmon Puree

An elegant autumn-winter dessert with an almost childishly easy preparation. Instead of lemon juice, you can also mix a little rum into the persimmon puree.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 10 g Gelatin powder, unsweetened

  • 60 ml Water

  • 600 ml Sweet cream

  • 100 g Sugar, white

  • 1 bag Sugar, white

Persimmon puree

  • 2 piece Persimmon

  • 1 spoon Powdered sugar

  • pieces Juice, lemon

Steps

  1. Sprinkle gelatin into a bowl and pour cold water over it. Stir and let it sit for 5 minutes to allow the gelatin to swell and thicken.

  2. Pour sweet cream into a pot and add regular and vanilla sugar (you can also use a vanilla pod, aroma, or extract). Heat over medium heat while stirring occasionally until all the sugar dissolves. Be careful not to let the cream boil.

  3. Just before the cream boils, remove the pot from the heat. Add the swollen gelatin and stir well until the gelatin completely dissolves in the hot liquid.

  4. Prepare the glasses in which you will serve the dessert and fill them almost to the top with the hot cream. Let it cool to room temperature, then cover the glasses and refrigerate for at least 4 hours (preferably overnight) to allow the cream to fully cool and set.

  5. Just before serving, prepare the persimmon puree. Peel the persimmons and place the flesh in a tall and narrow container (you can also remove the flesh from the skin using a spoon). Add powdered sugar and lemon juice, then blend the ingredients until smooth.

  6. When the dessert is ready to serve, remove the glasses from the refrigerator and add a few spoonfuls of persimmon puree on top of the set cream.

Nutrition Information (Per 100g)

  • Calories: 225.08 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 54.66 g
    • Sugars: 34.39 g
  • Protein: 2.46 g
  • Fiber: 0 g