Autumn - it's time persimmons, so I just could not share with you the recipe wonderful recipe with its use-it's Panna cotta, go for the recipe. In General, the recipe is very simple, the only disadvantage is that you have to wait, so he froze, and everything should go like clockwork!
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 250 ml Milk
- 250 ml Cream (30%)
- 5 pieces Gelatin (in plates)
- 150 gram Sugar
- 4 pieces Persimmon (a soft , small )
- 100 gram Walnuts
- 2 tablespoons Water
- 1/2 pieces Vanilla pod
Ingredients
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Instructions
- We'll need gelatin in the plates, but if you don't have one, don't despair, take a regular one by following the instructions on the package. 5 plates soak for 10-15 minutes in cold water.
- Pour into a saucepan with a thick bottom of milk, cream, sugar and half a vanilla stick.
- Put the saucepan on fire as soon as the mixture starts to boil, immediately remove from heat.
- Meanwhile, wash the persimmons, we will need very ripe, soft.
- Puree it with a blender.
- Now remove from the milk mixture with vanilla stick. Squeeze the gelatin and add it to the milk mixture, mix well to dissolve the gelatin. Then pour the mixture into the pulp of persimmons and beat with a blender. Pour on the cream and send them to the refrigerator for 8 hours.
- Now prepare the caramel plates. To do this, we need walnuts, which must be chopped.
- Dissolve 100 g of sugar with water in a saucepan with a thick bottom over low heat, as soon as the sugar begins to caramelize, add the nuts, then pour the resulting mass on the parchment and cool.
- Serve Panna cotta, decorated with pieces of caramel and mint leaves.
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