Coconut Panna Cotta with Boba Pearls, Persimmon and Coconut Cream
I wrote this recipe earlier in the year as we were slowly approaching the winter months and the autumn leaves were falling. Persimmon’s were in abundance and I was reminded time and time again why autumn is my favourite season. Aside from the delicious produce (including persimmons, sweet potato, chestnuts and so much more), the seasonal transition between summer and winter brings on waves of nostalgia and memories of childhood; both culinary and non-culinary.
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Panna cotta wasn’t a dessert I frequently had as a kid. I’m not of Italian descent and don’t have any sort of deep seated connection to it. But I remember as a child, one evening after dinner, my family and I decided go “out” for dessert. I recall that this too, was during the early weeks of autumn, many years ago. Eating out wasn’t a frequent affair for my family growing up, so an outing for dessert was a decadent treat in itself.
The restaurant was located on the ground level of a local hotel. It was a little dingy and had seen better days, something I imagine would have been in it’s prime back in the early nineties. But the dessert I ordered was a different story. It was heavenly.
A traditional panna cotta with flecks of vanilla that was so smooth and rich, savouring each mouthful as it slowly melted into my tastebuds.
This panna cotta, is a twist from the traditional kind. Instead of the heavy cream, it contains full fat coconut cream. However, it’s just as decadent and divine.
Between memories of my first panna cotta and the juicy, honey-like taste of persimmons, this panna cotta takes me right back to autumn days of my childhood.
Coconut Panna Cotta with Boba Pearls, Persimmon and Coconut Cream
Make 6 small 1/2 cup size servings:
2 tsp Nutra organics natural gelatin
1/4 cup cold water
1x 400ml can of Ayam Coconut Cream
1/3 cup maple syrup
2 tbsp desiccated coconut
1 tsp vanilla extract
Pinch sea salt
Method:
In a medium size bowl, allow your gelatin to bloom by combining the gelatin powder and water. Allow it to rest while you prepare the orher ingredients.
In a saucepan, gently heat your coconut cream, bringing it to a boil. Lower the heat to a simmer and add the maple syrup, dessicated coconut, vanilla and salt. Dessicsted coconut adds a bit of texture to the panna cotta. Whisk to combine.
Pour the coconut cream mixture over the gelatin mixture, little by little and whisk to combine.
Divide your liquid into the 6 cups and place onto a tray or baking dish and transfer to the fridge. Allow to set for at least 6 hours, if not overnight. Serve with your favourite toppings x