Ingredients
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@bettybossi.ch
Panna cotta
Persimmon
Utensils
6 ramekins, approx. 75 ml each, rinsed with cold water
How it's done
Panna cotta
Mix the coconut milk, sugar and agar-agar in a pan, bring to the boil while stirring. Reduce the heat, simmer for approx. 2 mins. while stirring. Mix in the vanilla paste, pour the mixture into the prepared ramekins, leave to cool, cover and leave to set in the fridge for approx. 2 hrs. (see note).
Persimmon
Place the persimmon and sugar in a measuring cup, puree.
To serve
Carefully loosen the panna cotta from the sides of the ramekins, tip out onto plates (see note).
| Note: | If you are using highly structured silicone moulds, freeze the panna cotta for approx. 3 hrs. once it has set. Remove the panna cotta from the freezer approx. 90 mins. prior to serving, remove the desserts from the moulds, place on plates and leave to defrost. If you prefer your panna cotta a little softer, only use 1/2 tsp of agar-agar. Pour the mixture into heatproof glasses (each approx. 150 ml) instead of ramekins and spoon the puree into the glasses once chilled. The mixture is sufficient for 6 silicone moulds (approx. 75 ml each). However, you can also use 4 moulds (approx. 125 ml each). |
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