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Persimmon Latte Cotta
in Diana's Recipe Book
(total ratings: 1)
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Prepare this delightful dessert for everyone at Thanksgiving becuase it is so tasty and so good. It is especially appropriate for those who are watching their carbohydrate and fat intake. A great dessert for diabetics also. A luscious dessert that comes highly recommended. Enjoy!
Choose dead-ripe persimmons for this take-off on the Italian dessert, panna cotta. This 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 unripe persimmon would be much too tart for anyone's taste buds.
2 cups low-fat (1%) milk
1/3 cup granulated 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.
Makes 6 servings.
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: October 17, 2004|