Feeling all cozy with a persimmon panna cotta – spiced panna cotta with a delicious a surprising persimmon jelly.
Time for a cozy and comforting dessert.
I find panna cotta to be such an easy dessert for whenever you have guests coming over and you don’t have much time to do some proper baking. Plus I don’t know anyone who doesn’t like panna cotta.
This one today is inspired by the cool autumn weather we are having these days. I added a bit of cinnamon and vanilla into panna cotta. And then topped the panna cotta with homemade persimmon jelly, which basically requires only two ingredients.
Did you know that persimmons contain very high amounts of pectin? This means that they can be used as a hardening agent for homemade jams and you can use this knowledge to create a persimmon jam. And you don’t need any gelatine or agar. The persimmon pulp will harden on its own. I have used this in one of my very old recipes for persimmon coffee pudding.
So I just added a bit of sugar to make the process of solidifying even more pronounced. And that’s it, a very simple homemade persimmon jelly.
One word of caution though. Make sure that the persimmons you are using are ripe otherwise the tannins in the fruit will make your mouth dry. And that’s not a pleasant thing to feel.
Persimmon Panna Cotta
- 2½ cups heavy cream (600 ml)
- 2 TBSP caster suagr (30 g)
- ¼ tsp ground cinnamon
- ½ tsp vanilla seeds or vanilla extract
- 3 gelatine leaves (5 g)
- 2 hachiya persimmons
- 2 TBSP caster sugar (30 g)
Place gelatine leaves into a bowl with cold water to soften.
Place heavy cream, caster sugar, ground cinnamon and vanilla beans (or vanilla extract) into a saucepan and bring to a simmer. The mixture should not boil.
Remove from heat immediately and stir in the softened gelatine leaves and whisk to combine.
Pour the mixture into serving cups and keep refrigerated until it sets. This should take an hour or two.
Scoop out the flesh of the persimmon and discard the skin. Remove seeds, if any.
Place it in a food processor and add caster sugar.
Mix until smooth.
Pour over the chilled panna cotta.
Place into the fridge for an hour, which will let the pectin do its magic and create a jelly.