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Panna Cotta with Persimmon Coulis
🇧🇷Brazil
•View in original language
(Português)
5 hour(s)
6 servings
Lilia Paschoal
@bellissimaliliaincucina- Ingredients
- Recipe
- Fresh cream500 ml
- Milk300 ml
- Icing sugar4 tablespoon
- Colorless gelatin sheet2 unit(s)
- Vanilla essence1 to taste
- Ripe persimmon4 unit(s)
- Lemon juice1/2 unit(s)
- Sugar1 tablespoon
- Chopped pistachios1 to taste
- Soak the colorless gelatin in cold water for 10 minutes. Bring the milk with the sugar and vanilla to a boil, add the colorless gelatin and stir until well dissolved. Whip the cream. Then add it to the milk mixture. Pour the cream in individual portions into glasses of your choice. Let cool and refrigerate for at least 3 hours. In the meantime, prepare the coulis: wash and dry the persimmons. Cut the top lid and with the help of a spoon, remove the pulp. Transfer the pulp to a blender and blend together with the sugar and lemon juice. Remove the glasses from the fridge and add the persimmon coulis. Finally, decorate with chopped pistachios.
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Panna Cotta with Persimmon Coulis