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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the gelatine in cold water for approx. 5 mins. Cut open the vanilla pod, scrape out the seeds, bring to the boil with the cream and sugar, reduce over a low heat for approx. 5 mins. Remove the pan from the heat, strain the gelatine, stir into the hot liquid, strain into a measuring jug, allow to cool a little.
Peel the persimmon and cut into pieces, puree with the icing sugar, cinnamon and lemon juice.
Fill 4 glasses (approx. 200 ml each) with the panna cotta mixture to a height of approx. 1.5 cm, freeze for approx. 10 mins. Pour the persimmon puree carefully over the back of a spoon to a thickness of approx. 1.5 cm. Repeat the process with the remaining ingredients. Chill for approx. 2 hrs.
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