2 1/2 lbs. very ripe Hachiya persimmons, calyxes removed, quartered
2 T water
2 T fresh lemon juice
2 t unflavored gelatin
1 2/3 cups heavy whipping cream
3 T sugar
1/8 t salt
1/4 t ground cardamom
lightly sweetened whipped cream
[how to make]
*Puree persimmons in a food processor until smooth. (Should yield about 2.5 cups.)
*Strain puree through a mesh sieve.
*Combine water and lemon juice in small bowl.
*Sprinkle gelatin over.
*Let stand 5 minutes to soften gelatin.
*Bring the cream, sugar, and salt to simmer in heavy, medium saucepan over medium-high heat.
*Add gelatin mixture and whisk until dissolved.
*Add the cardamom and 1 3/4 cups of the persimmon puree, whisking until combined.
*Place the remaining puree in a small bowl; cover surface with a round of wax paper, then cover bowl with plastic wrap and refrigerate.
*Ladle or pour mixture into 8 3/4 cup custard cups, ramekins, or small molds.
*Loosely cover with plastic wrap and chill 4 hours or up to overnight.
*Cut around edges of each panna cotta to loosen.
*Set each sup in shallow bowl of hot water for 10 seconds.
*Immediately invert each onto a plate.
*Serve with a dollop of whipped cream and a drizzle of some the reserved 1 cup persimmon puree.
-makes 8-
Note: I found this recipe in "Panna Cotta" by Camilla Saulsbury.
Subscribe to
Posts [Atom]