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Persimmon Panna Cotta

This dessert tastes like fall in Indiana. Enjoy it as a light ending to any meal.

The Persimmon Panna Cotta is garnished with walnuts and pears.

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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.

Persimmon Panna Cotta


  • 3 cups heavy cream
  • 1 1/2 cups persimmon purée
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Sweet Seasons Spice Blend
  • Pinch salt and pepper
  • 1 tablespoon + 1/4 teaspoon gelatin powder
  • 1/3 cup water

Cooking Directions

  1. Heat heavy cream, persimmon puree, sugar, cinnamon, sweet seasons and salt and pepper together. Bring mixture to a boil then remove from heat.
  2. Strain persimmon cream mixture through a china cap (or mesh strainer).
  3. Meanwhile, allow gelatin powder to bloom in water for approx. 5 minutes. Then warm gelatin mixture over warm water.
  4. Add to persimmon cream, whisking to make sure gelatin is completely incorporated.
  5. Portion into individual cups and place in refrigerator to set.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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