Rose & Vanilla Panna Cotta with Persimmon Jam & Crushed Pistachio
Silky rose-vanilla panna cotta paired with bright persimmon jam, toasted pistachios and fresh fruit—elegant, fragrant and melt-in-the-mouth.
Equipment
Ingredients
Panna Cotta
heavy cream
150 ml
whole milk
75 ml
sugar
20 g
vanilla pod
0.5 piece
rosewater
0.25 tsp
gelatin
2.5 g
Persimmon Jam
persimmon (ripe)
1 piece
agave syrup
1.5 tsp
lime juice
1.5 tsp
lime zest
0.5 piece
water
1 tbsp
To Finish
pistachios (toasted, crushed)
15 g
persimmon (fresh, sliced)
0.5 piece
Instructions
Bloom the gelatin
Prepare the gelatin so it dissolves smoothly into the cream mixture.
Heat cream mixture
Gently warm the dairy and sugar until steaming.
Add rosewater and gelatin
Stir in rosewater and dissolve the bloomed gelatin.
Pour into moulds
Divide the mixture into lightly oiled moulds.
Refrigerate
Chill until set.
Make persimmon jam
Cook the fruit with sweetener and citrus until soft.
Unmould panna cotta
Briefly dip moulds in warm water and turn out onto plates.
Finish and garnish
Top each serving with jam, pistachios, fresh persimmon and vanilla.
Original recipe
Storage
Best enjoyed within 48 hours; keep covered to prevent absorbing fridge odors.
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