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
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How it's done
Panna cotta
Mix the cream and milk in a pan, bring to the boil while stirring. Turn down the heat, reduce the liquid to approx. 4 dl. Remove the pan from the heat. Stir the honey, chocolate and gelatine into the hot liquid, pour the mixture through a sieve into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 4 hrs. or overnight.
Persimmon
Place half of the persimmon in a measuring cup, add honey, water and vanilla, puree. Dice the remaining persimmon into 5 mm cubes. Serve the panna cotta with the persimmon, drizzle the sauce on top.
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