serves
8
prep
20 minutes
cook
10 minutes
difficulty
Mid
serves
8
people
preparation
20
minutes
cooking
10
minutes
difficulty
Mid
level
Hachiya persimmons, the tapered, acorn-shaped variety, are inedibly tannic when unripe, so you must let them sit on your counter until the flesh has ripened to a squishy, translucent, jelly-like consistency.
Ingredients
- 2 tsp unflavored gelatin powder
- neutral oil for the pan
- 200 g buttermilk
- 240 g ripe Hachiya persimmon flesh, scooped from about 2 medium persimmons
- 1 tbsp finely grated lemon zest
- 1 tsp vanilla extract
- 300 g heavy cream
- pinch of kosher salt
- 80 g sugar
- 2 medium Fuyu persimmons (about 285 g)
- 30 ml fresh lemon juice
Resting time: 25-30 minutes
Chilling time: 4 hours
Chilling time: 4 hours
Instructions
- Place 45 ml cold tap water in a small shallow bowl and sprinkle the gelatin evenly over the top (do not stir). Set the bowl aside to allow the gelatin to soften, for 5 to 10 minutes.
- Brush the bottom and sides of a 12cm x 22cm loaf tin with a very thin layer of oil, then set aside.
- In a large bowl, combine the buttermilk, Hachiya flesh, lemon zest, and vanilla and set aside. In a small saucepan, combine the heavy cream, salt, and 65 g sugar and heat the mixture over medium-low heat, stirring often with a flexible spatula, just until the mixture is steaming and the sugar is dissolved about 5 minutes. Pour the mixture into the bowl with the buttermilk mixture. Reserve the saucepan.
- Scrape the softened gelatin, which will have solidified, into the reserved saucepan (no need to wash it first) and warm over low heat, swirling until it's melted and translucent with no visible granules (see note), about 30 seconds. Remove from the heat and scrape into the bowl with the buttermilk mixture.
- Use a handheld blender or standard blender to blend the buttermilk mixture until smooth. Pour the base into the prepared pan and cover. Refrigerate until the panna cotta is set, at least 4 hours.
- About 30 minutes before serving, slice the Fuyu persimmons horizontally into thin rounds (discard the very bottom and the leafy stem end). In a small bowl, toss the slices with the lemon juice and the remaining 1 tablespoon of sugar until coated. Let the slices sit, gently tossing once or twice, until they're softened and have released their juices, about 20 minutes.
- Just before serving, fill a large bowl with a few inches of hot tap water. Remove the pan from the refrigerator, uncover it, and lower the bottom and sides into the water for several seconds. Run a knife around the sides of the panna cotta, pressing the knife firmly against the pan, then invert the pan onto a serving platter. Tap the platter on the counter to release the panna cotta (it might take several seconds), then remove the pan. Top the panna cotta with some of the sliced persimmons and their juices. Serve slices of panna cotta with the remaining persimmons on the side.
Notes
• Potential pitfall: If the gelatin isn't fully melted, the panna cotta will not set, so be very sure the mixture is free of granules. Don't let it boil.
• The panna cotta can be made ahead. Covered and refrigerated, it will keep for up to 3 days, but is best served within the first 2 days.
• The recipe can be halved. Halve all of the above ingredient quantities and follow the recipe as written. You will have a thinner panna cotta that serves four.
Images and recipes from What's for Dessert by Claire Saffitz, and photography by Jenny Huang. Murdoch Books (RRP $55.00).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Hachiya persimmons, the tapered, acorn-shaped variety, are inedibly tannic when unripe, so you must let them sit on your counter until the flesh has ripened to a squishy, translucent, jelly-like consistency.
