for 4 person

Panna cotta

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

Persimmon puree

2	persimmons
2 tbsp	icing sugar
½ tsp	cinnamon
1 tsp	lemon juice

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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