Kitchen Stories: Persimmon Panna Cotta

White and light panna cotta cream with coconut milk, vanilla and persimmon sauce. The flavors are balanced and combined together to allow us to enjoy the delicate taste of coconut, the essential aromas of natural vanilla and the particular flavor of mature, edible Persimmon.
Try this exquisite and easy dessert, free of sugar after the addition of stevia to sweeten excellently without removing the dessert flavor and substance.
… And not to forget, the modern Greek name of the fruit persimmon is "Lotus" which leads us to the assumption that this fruit is mentioned in Homer's Odyssey.
Yours!

work: 15′

time: 2h:30′

very easy:

Ingredients (4 servings)

400g (14.1 oz) coconut milk
200g (7.1 oz) sour cream, thick
1 lobe natural vanilla
30g (1.1 oz) stevia Truvia or 80g sugar
2 tbsp gelatine
5 tbsp cold water
3 khaki persimmon, ripe
3 tbsp lemon juice

In a large glass pour the contents of gelatin envelope and add 5 tablespoons cold water until the gelatin is soaked and swollen.

In a nonstick pan, on a medium heat, put the cream, coconut milk and stevia or sugar.
Scratch the vanilla pod lengthwise and with a spoon scrape the inside to get its seeds, which you pour into the mixture in saucepan. Add the vanilla pod to flavor the milk.

When the mixture in the saucepan starts to a boil and begins to inflate pour about half into the glass with the gelatin. Mix well and returns the entire contents of the glass back in the pot and into the fire, passing it through fine sieve.

You let it get again a boil, remove the vanilla pod, and fill with it with 4 large glasses. Not until up to be able to add the persimmon sauce.
When cool enough refrigerate for ~2 hours to thicken the cream.

Finally, remove the stem (the cap) and the peel of the persimmon and pour them, cut into pieces, in the blender with the lemon juice. Mash it to become a velvety puree. Put 2 tablespoons in each glass and garnish the panacotta. Taste and enjoy.
Refrigerate to maintain.