Persimmon Panna Cotta Recipe

Persimmon Panna Cotta is a delicious Italian dessert that combines the smoothness of creamy panna cotta with sweet, tender, and jelly-like persimmons. Persimmon panna cotta is my fall and winter go-to dessert. The combination of creamy, silky texture with bursts of fully ripe and incredibly sweet persimmons makes it a delightful treat.

About This Recipe

To make this persimmon Panna Cotta, a mixture of cream, milk, vanilla, sugar, and gelatin is gently heated. Once the mixture is cooled slightly, ripe persimmons are pureed and added, infusing the panna cotta with their sweet taste. The mixture is poured into individual serving glasses and refrigerated until set.

Why You Will Love This Recipe

• Creamy and smooth: Panna cotta is known for its luscious and creaminess that melts in your mouth. The rich and velvety consistency pairs well with the mellow and sweet flavor of persimmons.
• Easy to make: persimmon panna cotta is relatively simple to prepare, making it an accessible dessert option for cooks of all skill levels.
• Refreshing: Persimmon puree adds a burst of sweetness and flavor to the dessert. The honey-like flavor of the persimmons complements the creamy base of the vanilla panna cotta.

Persimmon Panna Cotta Ingredients

• Cream: Panna Cotta is a jelly-like dessert with a milk and cream base. Those who like milky desserts will love this dessert. To make this dessert, you can use heavy cream or whipping cream.
• Persimmon: Be sure to choose sweet and ripe persimmons to make panna cotta. Ripe persimmon has jelly-like flesh, which makes it ideal for making desserts.
• Milk: You can use your favorite milk for this recipe.
• Sugar: Granulated sugar is used for this dessert.
• Gelatin powder: Unflavored gelatin powder is used to make panna cotta.
• Vanilla extract

How to Make Persimmon Panna Cotta?

• To start, pour 4 tablespoons of cold milk in a small heatproof ramekin or bowl. Sprinkle the gelatin powder evenly over cold milk and let it stand for 5-10 minutes.
• This way the gelatin dissolves more easily. Pour boiling water into the pan to come halfway up the side of the bowl or ramekin. With gentle heat and stirring the gelatin, allow the gelatin to dissolve completely in the milk.
• Pour the cream, milk, sugar, and vanilla extract into another saucepan put it on medium heat, and start stirring the mixture with a whisk.
• Heat should be gentle and the mixture should not boil. Once it is hot and the sugar is completely dissolved add the melted gelatin mixture and stir until thoroughly incorporated. Then remove it from the heat.
• Peel the persimmons and put them in a food processor. Pulse for 10 seconds. Add the persimmon puree to the panna cotta. Mix until smooth. Pour the mixture into glass cups and refrigerate them for at least 6 hours so that they are set up completely. Top the panna cotta with grated chocolate or whipped cream or whipped cream and serve.

Expert Tips 

• Use fully ripe persimmons that are in season. They will provide the best flavor and natural honey-like sweetness to your panna cotta.
• Puree the persimmons to ensure a smooth and velvety texture of panna cotta.
• Refrigerate the panna cotta until it is fully set. This can take a few hours or even overnight.

FAQs

Why Is My Panna Cotta Rubbery?

Make sure to bloom the gelatin in cold water for a few minutes before adding it to the cream mixture. If the gelatin isn’t properly dissolved, it can result in a rubbery panna cotta. Try to use the exact measurements of ingredients as mentioned in the recipe and avoid adding extra gelatin. Too much gelatin can cause the panna cotta to become rubbery.

How to Store Persimmon Panna Cotta? 

It is best to make persimmon panna cotta several hours or even a day in advance to allow it to set properly. Once set, you can store the panna cotta in the refrigerator until you are ready to serve it. Leftover persimmon panna cotta will keep up to 3-4 days in the fridge if covered tightly with plastic wrap.

Did you like the persimmon panna cotta recipe? Try my chocolate panna cotta recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 

Persimmon Panna Cotta Recipe

Serves: 3 Prep Time: 10 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 10 voted )

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Ingredients

• 1/2 cup + 4 tablespoons milk, cold
• 1½ cups heavy whipping cream
• 1/2 cup sugar
• 3 teaspoons unflavored powdered gelatin
• 1/2 teaspoon vanilla extract
• 3 ripe persimmons

Instructions

Step 1

To start, pour 4 tablespoons of cold milk in a small heatproof ramekin or bowl. Sprinkle the gelatin powder evenly over cold milk and let it stand for 5-10 minutes.

Step 2

This way the gelatin dissolves more easily. Pour boiling water into the pan to come halfway up the side of the bowl or ramekin.

Step 3

With gentle heat and stirring the gelatin, allow the gelatin to dissolve completely in the milk. Now pour the cream, milk, sugar, and vanilla extract into another saucepan and put it on medium heat, and start stirring the mixture with a whisk.

Step 4

Heat should be gentle and the mixture should not boil. Once it is hot and the sugar is completely dissolved add the melted gelatin mixture and stir until thoroughly incorporated.

Step 5

Then remove it from the heat. Peel the persimmons and put them in a food processor. Pulse for 10 seconds. Add the persimmon puree to the panna cotta. Mix until smooth.

Step 6

Pour the mixture into glass cups and refrigerate them for at least 6 hours so that they are set up completely. Top the panna cotta with grated chocolate or whipped cream or whipped cream and serve.