Tag Archive for: pudding

Persimmon Panna Cotta

Feeling all cozy with a persimmon panna cotta – spiced panna cotta with a delicious a surprising persimmon jelly.

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.

Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.
Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.
Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.
Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.
Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.
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Persimmon Panna Cotta

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Resting time 3 hours
Servings 6 servings
Author Anja Burgar

Ingredients

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)

Persimmon Jelly

  • 2 hachiya persimmons
  • 2 TBSP caster sugar (30 g)

Instructions

Panna Cotta

  1. Place gelatine leaves into a bowl with cold water to soften.

  2. 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.

  3. Remove from heat immediately and stir in the softened gelatine leaves and whisk to combine.

  4. Pour the mixture into serving cups and keep refrigerated until it sets. This should take an hour or two.

Persimmon Jelly

  1. Scoop out the flesh of the persimmon and discard the skin. Remove seeds, if any.

  2. Place it in a food processor and add caster sugar.

  3. Mix until smooth.

  4. Pour over the chilled panna cotta.

  5. Place into the fridge for an hour, which will let the pectin do its magic and create a jelly.

Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.

Coffee Pudding – Not a typical one!

This creamy and wobbly coffee pudding is seriously the best pudding I’ve ever had. It’s made only with bananas, persimmon, cocoa powder and coffee. It’s like having your morning shot of coffee together with a dose of fruit. Not that I know how morning coffee looks like. I don’t even drink coffee!

Vegan Coffee Pudding

I can’t have caffeine. Seriously! As I’m writing this I’m shaking, because my body got an unusal amount of caffeine. I’ve been testing this recipe and you can imagine how much coffee I’ve had. You’ll probably be surprised to hear I’ve had decaffeinated coffee and I’m shaking anyway. Then why am I making coffee pudding you ask? Because I love the smell and taste of coffee. Very rarely I treat myself with a warm cup of decaffeinated cappuccino and it’s enough for a while.

It used to be better, when I drank coffee more often, but even then it happened sometimes. The fast heartbeat. So I stopped and now I have it only when I really really feel like it. And this week I had coffee pudding. A lot!

Vegan Coffee Pudding

My coffee pudding is actually a very thick smoothie. It contains bananas, persimmons, cocoa powder and coffee. Nothing else. Super simple and quick.  No fancy tricks, but very yummy. I’m almost sad that I can’t have it every day. I hope you’ll love it as much as I do.

Vegan Coffee Pudding

I’d love to hear from you. What is your favourite coffee recipe and how do you handle caffeine intake? 

Now let’s get down to business!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Vegan Coffee Pudding
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COFFEE PUDDING

It takes 60 min for the refrigerated version, that gives a real pudding consistency.

Course Breakfast, Dessert
Keyword vegan, vegan puding
Prep Time 5 minutes
Resting time 1 hour
Total Time 1 hour 5 minutes
Servings 2

Ingredients

PUDDING

  • 1/2 cups water cold or room temperature
  • 3-4 tsp instant coffee
  • 1 persimmon keep in the fridge for an hour or two before making coffee pudding
  • 2 bananas keep in the fridge for an hour or two before making coffee pudding
  • 3 TBSP unsweetened cocoa powder

TOPPINGS

  • persimmon slices or chunks
  • cocoa nibs
  • coconut shavings
  • pomegranate seeds

Instructions

  1. Dissolve the coffee in the water. Don’t worry if it doesn’t dissolve completely.
  2. Chop persimmons and bananas into chunks and put them in the blender.
  3. Add cocoa powder and coffee and mix until it is smooth.
  4. Serve in a bowl and top with your favorite toppings.
  5. Now you can decide to eat it immediately or wait for about an hour (or more), until the pudding has cooled down in the fridge. This will give it the jelly-like consistency.

Notes

The pudding should be thick as a regular pudding. But if you prefer a smoothie, you can add extra liquid (coffee, milk, nut milk). That’s also super delicious.
Dissolved coffee should be quite strong. Preferably you should add an amount you usually use for 2 people.
You can use any kind of persimmon. I’m using a firm vanilla persimmon, but you can use the gooey hachiya persimmons too, just make sure it’s ripe enough.

Use Your Noodles - Coffee Pudding