This panna cotta dessert is fun to make and will surprise your guests. Persimmon panna cotta dessert with fruity orange color and a hint of rum – this combination of flavor will make your day! You definitely need to try this panna cotta recipe.
Here is video recipe:
Of course you can use orange for the panna cotta, but I wanted to make something more interesting, but with my favorite orange color.
There are few types of persimmon available in the market, most popular are Fuyu, Hachiya and Sharon. Hachiya is the most astringent, with soft and orange flesh. Sharon is the most sweet and mild of all three. Fuyu is more widely accessible in the market than Sharon, it can be eaten firm and has less tannins, so less astringent – perfect for this dessert…
However I wanted to pair creamy sweet panna cotta with a fruity, light astringent. There are persimmons that are overly astringent, but this one was sweeter to taste, so I decided to go with it. The added rum will wipe off the astringent, leaving pleasant aftertaste, and you will want to spoon some more! Taste your persimmon – if it has very astringent taste, leave it in warm water (about 104 F or 40 C) for a day or two.
No fancy equipment
As you can see in the video, no fancy equipment required to make the shape of these panna cottas – I used a paper towel and re-used plastic box from my vegetables! But if you have muffin molds, you can fit your glasses in there under the angle. So easy and so interesting-looking, it will make your guests ask how you made it! This panna cotta is one of the best easy persimmon recipes to try.
This panna cotta dessert is fun to make and will surprise your guests. Persimmon panna cotta dessert with fruity orange color and a hint of rum – this combination of flavor will make your day!
- 400 ml whipping cream
- 50 g confectioner’ s sugar
- 2 drops rum essence
- 15 g agar agar
- 1 persimmon big
- dark chocolate strips for decoration
In a small pan heat 350 ml whipping cream. Sift in sugar, add rum essence and stir gently.
In a separate bowl mix agar with 50 ml warm whipping cream. Add it to the pan and heat all the creamy mixture for 2 min, stirring. Leave to cool a little.
Prepare 4 serving glasses (about 100 ml each) – place them safely under the angle. Fill the glasses till the edge and leave the panna cotta to set in the fridge – about an hour.
Cut 1 persimmon and peel off the skin. Blend it with a splash of water if needed until puree. Dissolve 5 g Agar in 25 ml warm water, add it to persimmon puree. Stir well.
Fill the remaining space in the glasses with persimmon puree. Leave to set in the fridge for about 1,5 hours.
Decorate with chocolate strips.