Dessert & Baked Goods » Vanilla Panna Cotta w/ Persimmon Compote
Although there is always room for dessert, sometimes the most appreciated ending to a big meal is something small, light and refreshing. Champe Speidel of Persimmon restaurant in Bristol, RI whips up a tangy yogurt and mascarpone panna cotta studded with fragrant vanilla bean. The panna cotta is topped with 2 versions of — you'd never guess — persimmon (we profiled him as a persimmon expert, based on the restaurant name)! A raw compote of fresh and dried persimmon lends subtle sweetness and a vibrant red-orange hue to the dessert. Simple, light, beautiful.