Korea is pretty crazy about persimmons. The delicious orange fruits grow well here, and trees can be spotted all over the country, both in cities and rural areas. They happen to be in season now, which means they’re packed with flavour and very affordable.
When it comes to buying fruit in season, I have no self control. So I keep ending up with giant bags of persimmons, figs, apples, and mandarins. The tricky thing about persimmons is they can ripen very fast, especially when you store them next to apples (oops).
So now that I have massive amounts of persimmons, I’ve whipped them up into poached persimmons (get the recipe here). But now I have too many poached persimmons, so I transformed those into persimmon panna cotta! What better way to celebrate the deliciousness of autumn fruits then in a light and creamy dessert like panna cotta?
Prep Time: 4 hours
Active prep time: 15 minutes
Adapted from Beyond the Plate
- 2 cups of plain yogurt
- ¼ cup of syrup from poached persimmons, plus ¼ cup for serving
- 2 cups poached persimmons, plus 1 cup for topping
- ¼ inch nob of ginger
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp vanilla
- 4 sheets gelatin
- Prepare gelatin sheets by soaking in cold water.
- Puree 2 cups persimmons, ginger, cinnamon, nutmeg, and vanilla together.
- Bring yogurt and ¼ cup syrup to a soft boil in medium saucepan. Remove from heat and whisk in gelatin until dissolved. Stir in persimmon puree until smooth.
- Pour into individual dessert cups, leaving about a ½ inch for topping later. Chill for at least 4 hours. Serve with a drizzle of syrup and a couple slices of poached persimmons.