Serves 2-4 (depending on size)
Ingredients
For Panna Cotta
- 1 cup heavy cream
- ½ cup sugar
- 1 vanilla bean pod, split & seeds scraped
- 1½ sheets gelatin
- small bowl cold water (to soften gelatin)
- ½ cup whole milk yogurt
- ½ cup mascarpone cheese
For Compote
- 2 tbsp diced fresh persimmon
- 2 tbsp diced dried persimmon
- 1 tsp sugar
Serving Suggestions
- supreme of navel orange
- crushed shortbread cookies
- puréed persimmon
- white chocolate
- petit anise hyssop leaves
How-to
Make Panna Cotta
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In medium sauce pan, add cream, vanilla bean (split with seeds scraped) and sugar. Whisk and bring to a boil over medium heat
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Meanwhile, soften gelatin sheets in cold water, about 1 minute. Remove from water, wring with your hands and add to boiling cream
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Whisk to dissolve gelatin sheets, then remove from heat
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Set aside and allow mixture to steep at room temperature, 30 minutes
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Pass mixture through fine mesh strainer and set aside
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In a medium bowl, whisk together yogurt and mascarpone cheese. Add strained cream mixture and whisk to combine. Pass this through fine mesh strainer again to assure a smooth consistency
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If serving in ramekins, pour mixture into 2-4 ramekins (depending on size), and refrigerate at least 2 hours, or until set
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If setting in a mold (silicone molds work best), portion into 2-4 molds (depending on size) and freeze at least 2 hours. Remove from freezer and unmold, then let sit at room temperature 30 minutes before serving
Assemble Compote
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Toss together diced fresh and dried persimmon with sugar in a small bowl
Serving Suggestions
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If serving in ramekins, top with persimmon compote and any other garniture of choice (optional)
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If serving from a mold, place thawed panna cotta on serving dish and top with persimmon compote and other suggested garnitures (optional)
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