👥8 people
⏲️4h 0m
🕐30m
🍽️dessert
Persimmons are highly underrated and make this dish super scrumptious!
Ingredients
- 1 ½ cups persimmon pulp
- 1 cup sugar
- 1 egg, beaten
- ½ cup buttermilk
- ½ teaspoon baking soda
- ¾ cup flour
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons heavy cream
- 2 tablespoons butter, melted
- For The Caramel Sauce:
- ¼ cup sugar
- 2 tablespoons water
- ½ teaspoon lemon juice
- ½ sprig rosemary, left whole
- Sea salt, to taste
- ¼ cup heavy (whipping) cream, for caramel, more as needed
- For The Panna Cotta:
- 1½ cups heavy cream (or half-and-half)
- ¼ cup Marsala wine
- 3 tablespoons sugar
- 1 teaspoon of vanilla extract, or 1 vanilla bean, split lengthwise
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
Method
- Preheat the Egg to 350° using indirect heat. Put pulp and sugar into a large mixing bowl. Mix well then beat in the eggs. Put buttermilk and baking soda into a small bowl, and then stir. Add to pulp, and mix well.
- Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Gradually add to pulp, stirring until well combined. Add heavy cream, and mix well.
- Grease a 9'' X 13'' inch grill safe dish with some of the butter. Stir remaining butter into batter.
- Pour batter into the dish. Bake until dark brown and the toothpick inserted in the center comes out clean, about 1 hour. Set aside to cool.
- For the caramel combine the water, sugar, lemon, salt, and rosemary in a sauce pot. Bring to a simmer. Once the sugar is dissolved remove the rosemary and continue cooking until a deep amber color. Add enough cream to make a fluid caramel consistency once cooled.
- For the panna cotta, heat the heavy cream, wine, and sugar in a sauce pot over medium-low heat. Add the vanilla. In a small container, sprinkle the gelatin over the cold water. Let bloom for 5 minutes. Add the gelatin to the cream mixture and stir for 3-4 minutes. Remove from the heat and pour into glasses. Refrigerate for 2-3 hours, until the panna cotta has firmed up.
- To serve, place the persimmon pudding in the cup with the panna cotta and pour over warm caramel sauce. Serve with a spoon and enjoy!
