In Italian, panna cotta means “cooked cream,” but the persimmon purée outshines the cream in this dish.
The fruit ripens in the fall, and if you freeze the purée in individual portions, you can enjoy it through the winter. While Bread pudding is the traditional way to enjoy persimmons, this panna cotta gives you another tasty use for “the fruit of the gods.”
This recipe is especially handy if you’re looking for something light for the end of your meal. Since it is thickened with gelatin and not eggs, it’s lighter than a custard or Crème brûlée.