Persimmon Panna Cotta

Daniel Orr, FARMBloomington, Bloomington, Indiana / June 2012

For 8 servings

Sweet seasons spice blend:
• 1 1/2" stick cinnamon
• 2 star anise
• 2 bay leaves
• 2 whole cloves
• 1 whole mace
• 2 tsps. fennel seeds
• 2 tsps. coriander seeds
• 1 tsp. ground ginger
• 1/2 tsp. annatto seeds
• 1/2 tsp. pomegranate powder
• 1/4 tsp. freshly ground nutmeg

Grind all ingredients in a spice mill; place in airtight container; cover; reserve in cool, dark place.

Assembly:
• 3 cups heavy cream
• 1 1/2 cups persimmon puree, preferably native American
• 3/4 cup granulated sugar
• 1 tsp. minced fresh ginger
• 1 tsp. orange zest
• 1/2 vanilla bean, sliced lengthwise and scraped
• salt
• black pepper, freshly ground
• 1 Tbsp. plus 1/4 tsp. gelatin powder

  1. Place cream, puree, sugar, ginger, zest, vanilla bean pod, and 1/2 tsp. spice blend in a saucepan; season; bring to a boil; remove from heat; let stand 8 to 10 minutes; strain through fine chinois into a bowl; reserve.

  2. Bloom gelatin in 1/3 cup cold water in heatproof bowl 5 minutes; heat over saucepan of simmering water until just heated through; whisk gelatin and vanilla seeds into panna cotta; divide among 8 ramekins; reserve in refrigerate until set.

  3. To serve, warm molds with kitchen torch; turn out onto serving plates or serve in the molds.