Chocolate panna cotta with persimmon
Ingredients
for 4 people
| 4 dl | cream |
| 1 dl | milk |
| 1 ½ tbsp | honey |
| 100 g | dark chocolate, finely chopped |
| 2 leaf | gelatine, immersed in cold water for approx. 5 mins., drained |
| 1 | persimmon |
| 1 tbsp | honey |
| 3 tbsp | water |
| 1 pinch | bourbon vanilla powder |
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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