Imported from Instagram

Rose & Vanilla Panna Cotta with Persimmon Jam and Pistachios

Name: Rose & Vanilla Panna Cotta with Persimmon Jam and Pistachios
Prep time: 20 min
Cook time: 15 min
Total time: 335 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 150 ml heavy cream; 75 ml whole milk; 20 g sugar; 0.5 tsp vanilla pod (Alternatively, use ½ tsp vanilla paste.); 0.25 tsp rosewater; 2.5 g gelatin; cold water (For blooming the gelatin; amount according to package instructions.); 1 ripe persimmon (Peeled and diced for jam.); 1.5 tsp agave syrup (Source gives 1–2 tsp; midpoint represented.); 1.5 tsp lime juice (Source gives 1–2 tsp; midpoint represented.); 0.5 lime zest (Zest of ½ lime.); 1 tbsp water; neutral oil (For lightly oiling the moulds.); 15 g pistachios (Toasted and crushed.); fresh persimmon (Thinly sliced for serving.); vanilla powder (For dusting to finish.)

Recipe by Den’s Cooking @denscooking · Instagram

Imported by Blak Rabbit on SeeMeCook

Silky panna cotta scented with vanilla and a hint of rosewater, served with smooth, lightly tangy persimmon jam. Toasted pistachios and fresh persimmon add crunch and freshness.

2 servings335 minItalian

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Ingredients

150 ml heavy cream
75 ml whole milk
20 g sugar
0.5 tsp vanilla pod (Alternatively, use ½ tsp vanilla paste.)
0.25 tsp rosewater
2.5 g gelatin
cold water (For blooming the gelatin; amount according to package instructions.)
1 ripe persimmon (Peeled and diced for jam.)
1.5 tsp agave syrup (Source gives 1–2 tsp; midpoint represented.)
1.5 tsp lime juice (Source gives 1–2 tsp; midpoint represented.)
0.5 lime zest (Zest of ½ lime.)
1 tbsp water
neutral oil (For lightly oiling the moulds.)
15 g pistachios (Toasted and crushed.)
fresh persimmon (Thinly sliced for serving.)
vanilla powder (For dusting to finish.)

Steps

1
Sprinkle the gelatin into cold water and let it bloom according to the package instructions.
2
Gently heat the heavy cream, milk, sugar, and vanilla pod until steaming; do not let the mixture boil.
3
Remove the pan from the heat. Stir in the rosewater, then add the bloomed gelatin and stir until fully dissolved.
4
Pour the panna cotta mixture into lightly oiled moulds. Refrigerate for at least 5 hours, preferably overnight, until set.
5
Peel and dice the persimmon for the jam.
6
Put the diced persimmon in a saucepan with the agave syrup, lime juice, lime zest, and water. Simmer for 10–15 minutes, until the fruit is soft.
7
Blend the cooked persimmon mixture until smooth, then let the jam cool.
8
Briefly dip the moulds in warm water, then carefully unmould the panna cotta onto plates.
9
Finish each serving with persimmon jam, toasted crushed pistachios, thin slices of fresh persimmon, and a dusting of vanilla powder.

Notes

The source does not specify a quantity for the fresh persimmon garnish, vanilla powder, oil for the moulds, or gelatin-blooming water. The agave syrup and lime juice are given as ranges; the listed midpoint is a practical representation.