Cinnamon panna cotta with persimmon

Cinnamon panna cotta with persimmon

Total: 3 hr | Active: 40 Min.
Nutritional value / people: 548 kcal
, Fat: 44 g
, Carbohydrate: 32 g
, Protein: 4 g

Ingredients

4 people

Hint:


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
kochen@bettbossi.ch

Panna cotta

2 ½leaves gelatine
1 vanilla pod
5dl full cream
3tbsp sugar

Persimmon puree

2 persimmons
2tbsp icing sugar
½tsp cinnamon
1tsp lemon juice
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How it's done

Panna cotta

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.

Persimmon puree

Peel the persimmon and cut into pieces, puree with the icing sugar, cinnamon and lemon juice.

To layer

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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