Classic panna cotta will sparkle with new flavors if you are not afraid to experiment. We offer to diversify the most delicate dessert with persimmon, because it is a real storehouse of vitamins and trace elements in winter.
Ingredients
Step-by-step cooking recipe
Fill gelatin with cold water and leave to swell.
Boil the milk, cool it a little and pour cream into it.
Wash the persimmon, peel it, cut it into 4 parts, remove the bones. Grate the persimmon slices on a coarse grater.
Add sugar and swollen gelatin to warm milk with cream.
Put the saucepan with the resulting mass on the fire and bring to a boil, then cool to room temperature.
Add the crushed persimmon to the creamy milk mass, mix. Beat with a whisk or mixer.
Put the dessert in glasses or cream cups and send it to the refrigerator until it hardens, for about 3 hours, or preferably overnight.
Decorate the finished panna cotta with slices of persimmon and fresh mint.
