Persimmon Latte Cotta
Choose dead-ripe persimmons for this take-off on the Italian dessert, panna cotta. Our lighter version is made with latte (milk) instead of panna (heavy cream). The hachiya variety of persimmon is oblong rather than round with a slightly pointy top and must be used when it's very ripe and soft otherwise the tannin in the unripe fruit will set your teeth on edge.
  • 2 cups low-fat (1%) milk
  • 1/3 cup sugar
  • 1 cinnamon stick or 1/4 teaspoon ground cinnamon
  • 3 strips (2- x 1/2-inch each) lemon zest
  • 1/8 teaspoon salt
  • 1 envelope plain unflavored gelatin
  • 4 very ripe hachiya persimmons (1-3/4 pounds), peeled

1. In medium saucepan, combine 1-1/2 cups of milk, sugar, cinnamon stick, lemon zest, and salt. Bring to a boil over low heat. Remove from heat, cover, and let steep 20 minutes. Discard cinnamon and lemon zest. Set out six 6-ounce custard cups.

2. In small bowl, sprinkle gelatin over remaining 1/2 cup milk. Let stand 5 minutes until softened. Meanwhile, in food processor, process persimmons until pureed.

3. Return milk-sugar mixture to a simmer. Stir in gelatin and cook 1 minute, stirring, until melted. Remove from heat; stir in persimmon puree. Pour into custard cups. Cover and refrigerate until set, at least 4 hours or up to overnight.

4. To serve: Run a knife around the edge of each cup and unmold custards onto serving plates.

Nutritional Information
Per serving: 103 calories, 1g total fat, 0.5g saturated fat, 0.3g monounsaturated fat, 0g polyunsaturated fat, 0.4g dietary fiber, 4g protein, 21g carbohydrate, 3mg cholesterol, 92mg sodium.
Good source of: calcium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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