Cinnamon panna cotta with persimmon

Total time: 3hr
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 548 Kcal, 4g Protein, 32g Carbohydrates, 44g Fat


  • Panna cotta
  • 2.5 leaves gelatine
  • 1 vanilla pod
  • 5 dl full cream
  • 3 tbsp sugar
  • Persimmon puree
  • 2 persimmon
  • 0.5 tsp cinnamon
  • 2 tbsp icing sugar
  • 1 tsp lemon juice

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  • 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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