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.
1/4 cup light rum
2 t unflavored gelatin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1 t finely grated lime zest
2/3 cup sour cream
3 T fresh lime juice
3 T honey
(for topping)
coarse sugar
lime wedges
lime zest
blueberries (optional)
whipped cream (optional)
[how to make]
*Place 2 cups of the strawberries in a food processor and process until smooth.
*Pour puree through a fine mesh strainer, pressing with rubber spatula to extract as much puree as possible.
*Reserve the strained puree and discard the seeds in strainer.
*Place rum in small bowl.
*Sprinkle gelatin over rum.
*Let stand 5 minutes to soften gelatin.
*Bring the cream, sugar, and lime zest to simmer in heavy, medium saucepan over medium high heat, stirring until sugar dissolves.
*Remove from heat and add the gelatin mixture; whisk until dissolved.
*Whisk in the pureed strawberries, sour cream, and lime juice until blended.
*Ladle or pour mixture into 8 margarita glasses.
*Loosely cover with plastic wrap and chill 4 hours or up to overnight.
*Gently toss remaining 2 1/2 cups strawberry halves and honey in medium bowl to blend.
*Let stand at room temperature 30 minutes.
*Chill until ready to use.
*Spread the coarse sugar on a small plate.
*Rub a lime wedge around the edge of each glass; dip glass in coarse sugar to coat rim.
*Spoon the strawberries and their accumulated juices on top of each panna cotta.
*Garnish with lime zest.
-makes 8-
Note: I found this recipe in "Panna Cotta" by Camilla Saulsbury.
Labels: Panna Cotta recipe, Strawberry Daiquiri Panna Cotta recipe
1/4 cup water
2 t unflavored gelatin
2 cups heavy whipping cream
1 1/4 cups whole milk
1/2 cup sugar
1/8 t salt
2 T matcha powder
*edible flowers for garnish
(for syrup)
1 cup mirin
2 T fresh lime juice
1/2 cup sugar
1 2"x1/2" strip lime zest
>how to make<
*Place water in small bowl.
*sprinkle gelatin over water.
*Let stand 5 minutes to soften gelatin.
*Bring cream, milk, sugar, and salt just to a simmer in a heavy medium saucepan over moderate heat, stirring until sugar is dissolved.
*Place the matcha in a small bowl.
*Add 1 cup hot cream mixture in a slow stream, whisking vigorously.
*Whisk matcha mixture and gelatin mixture into saucepan with remaining cream mixture until gelatin is dissolved.
*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.
(for syrup)
*Combine mirin, lime juice, sugar, and lime zest strip in a medium saucepan.
*Bring to a boil; reduce heat to medium low and simmer the mixture, stirring occasionally, for 10 minutes, or until it is reduced to about 2/3 cup.
*Remove the lime zest with slotted spoon.
*Cool completely.
*Cover and refrigerate until ready to serve.
(assembly)
*Cut around edges of each panna cotta to loosen.
*Set each cup in shallow bowl of hot water for 10 seconds.
*Immediately invert each onto a plate.
*Spoon mirin-lime syrup over and around each panna cotta.
(Garnish with edible flowers, if desired.)
-makes 8-
Note: I found this recipe in "Panna Cotta" by Camilla Saulsbury.
3/4 cup canned or jarred sweetened chestnut spread
1/2 cup whole milk
pinch of salt
1/2 cup sugar
1/3 cup water
1 1/2 cups heavy whipping cream
3 1/2 T Armagnac
1 3/4 t unflavored gelatin
for garnishes: lightly whipped cream
peeled roasted chestnuts
or chopped marrons glaces
>how to make<
*Whisk chestnut spread, 1/4 cup milk, and salt in small bowl to combine. Set aside.
*Combine sugar and 1/3 cup water in heavy, medium saucepan.
*Stir over medium low heat until sugar dissolves.
*Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes.
*Slowly and carefully add cream, then remaining 1/4 cup milk.
*Stir over low heat until any hard caramel bits dissolve and mixture is smooth.
*Set aside for 5 minutes.
*Place armagnac in small bowl.
*Sprinkle gelatin over.
*Let stand 5 minutes to soften gelatin.
*Rewarm cream mixture over medium heat until warm but not hot.
*Whisk geltatin mixture until dissolved.
*Whisk in chestnut mixture until blended.
*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 cup in shallow howl of hot water for 10 seconds.
*Immediately invert each onto a plate.
*Accompany with small spoonfuls of whipped cream and chopped chestnuts.
-makes 8-
Note: I found this recipe in "Panna Cotta" by Camilla Saulsbury.
Labels: caramel panna cotta recipe, Chestnut Caramel Panna Cotta recipe, chestnut panna cotta recipe, Panna Cotta recipe
1/2 peach liqueur or peach schnapps
2 t unflavored gelatin
2 1/4 cups heavy whipping cream
1/4 cup sugar
1 t finely grated orange zest
1 1/4 sups freshly squeezed orange juice
1 1/2 cups diced fresh peaches
>how to make<
*Place 1/4 cup of the peach liqueur in small bowl.
*Sprinkle gelatin over liqueur.
*Let stand 5 minutes to soften gelatin.
*Bring the cream, sugar, and orange zest to simmer in heavy, medium saucepan over medium-high heat, stirring until sugar dissolves.
*Remove from heat and add the gelatin mixture; whisk until dissolved.
*Whisk in the orange juice until blended.
*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 cup in shallow bowl of hot water for 10 seconds.
*Immediately invert each onto a plate.
*Serve by spooning some of the remaining 1/4 cup peach liqueur over each panna cotta and sprinkling the plates with diced peaches.
-makes 8-
Note: This recipe was taken from "Panna Cotta" by Camilla V. Saulsbury.
Labels: Panna Cotta recipe, Peach schapps recipe
