Persimmon Panna Cotta

 

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.