I was lucky to grow up in a town where Asian pears, figs, and persimmons are grown – these remain my favorite fruits. When I moved to the US, I discovered that these fruits were not easily found at regular supermarkets. These days it does seem it is getting easier to find them at local stores, but they are still pricy. I am happy that I can find them here, but I can’t afford to buy them all the time. So if I buy them, my first choice is eating them fresh. Probably the last thing I would do is cook with them even though there are plenty of interesting recipes using them. I think it only makes sense to use fruits for cooking when they are so abundant like apples in New England where I live.
But last week, I found very inexpensive persimmons at the Russian market nearby, and I finally made persimmon pannna cotta that I had wanted to make for a long time. They came out so delicious. Since I love the taste of fresh persimmons, I tried not to cook them. I just pureed them and mixed into milk. The taste came out very close to that of fresh persimmon. I know this is almost the end of the season, but hopefully you can find some fresh persimmons to try this out!
The thing to remember when you make this is that persimmons are just like bananas; their sweetness changes a lot depending on how ripe they are. If you can be patient, wait till they are almost mushy. In that way, you don’t need to add too much sugar. If you are using unripened, not so sweet persimmons, you probably need to increase the amount of sugar in the recipe.
|Persimmon Panna Cotta、柿のパンナコッタ|| |
- < Panna Cotta >
- 1 package gelatin
- 1½ + ¼ cup plain almond milk (or soy milk, or regular milk)
- ½ cup heavy cream
- 5 tablespoon sugar
- ¼ cup persimmon sauce
- < Persimmon Sauce >
- 4-5 very ripe fuyu persimmons
- ½ - 1 teaspoon lemon juice
- 2 table spoon sugar (adjust the amount accordingly)
- 2 table spoon water (adjust the amount accordingly)
- For persimmon sauce, blend persimmons, lemon juice, sugar and water in a blender until smooth.
- Sprinkle gelatin over ¼ cup milk in a small bowl and let stand 5 minutes to soften.
- Bring 1½ cup milk to just before boiling in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved. Whisk cream and ¼ cup persimmon sauce into milk and pour into molds. Let it cool to room temperature. Cover and put in the refrigerator until firm for about 8 hours.
- Spoon persimmon sauce over panna cotta to serve.