Rich, silky, and simple…this tahini panna cotta has it all. Plus, it’s a gluten free, dairy free, nut free, and paleo treat that falls on the healthier end of the dessert spectrum.
This recipe encapsulates two newish-to-me foodie treasures that I’ve only recently discovered: persimmons and panna cotta. I would count tahini in there, but I’ve been a tahini fan for a long, long time. Tahini is easily one of my favorite nut/seed butters.
Back to the new discoveries. I waited until I was 25 to try persimmons. Weird, right? It turns out persimmons aren’t easy to find in North Dakota…frankly, I hadn’t even heard of them until I was an adult.
Persimmons are a strange fruit, only available for a select slice of the year in late fall. So shipping them all the way up to the Midwest isn’t very cost effective. In our modern times, though, a couple stores carry persimmons (even if they are pricey).
Honestly, persimmons might be a new favorite fruit for me. Their texture reminds me of a mango, although they are much less tart. Instead, the flavor is mellow and sweet.
When I first tried them last year, I sliced firm persimmons into discs and dipped them in chocolate. That still makes a simple treat, but I wanted to try something new this year.
I’d already been working on a tahini panna cotta recipe, and thought the mellow persimmon would play well with a rich custard.
Which brings me to my other discovery—custards rocks. Yes, panna cotta is a type of custard. I’m not much of a paleo baker…I find the whole thing immensely frustrating.
But desserts that don’t use flour at all? Count me in. I’ve been reading up on how to make different custards, from puddings to baked custard to panna cotta. It’s my newest food obsession (there’s always something), so don’t be surprised if a few more custard recipes crop up soon.
You’ll be surprised…panna cotta is easy. This dessert is a show-stopper with very little active work involved.
Tahini Panna Cotta with Persimmon PureePrint
- If unmolding the panna cotta when serving, prep the ramekins/molds by oiling them. Pour a small amount of ghee/butter/coconut oil/olive oil on a paper towel and gently wipe the insides of the ramekins/molds.
- Add water to a small bowl and sprinkle the gelatin overtop. Let sit for at least 5 minutes to bloom.
- Pour coconut milk into a medium saucepan over medium heat. Add the honey and tahini, bringing to a simmer and stirring until the mixture is smooth.
- Remove from heat and stir in the bloomed gelatin and vanilla. Continue to whisk for about 5 minutes, until the gelatin is completely dissolved. To make sure the gelatin is dissolved, dip a spoon into the mixture and inspect the back to see if there is any graininess or granules. Stir in the sea salt and remove from heat.
- Divide the mixture evenly between ramekins or glass jars. Chill for 2 hours to overnight.
- If unmolding, chill for at least 4 hours. To unmold, fill a large bowl with warm water. Dip the ramekin/mold into the water up to the rim for about 3 seconds. Invert the ramekin over a dessert plate and gently shake to release the panna cotta. If it does not release, dip in warm water for 3 more seconds and try again.
- To make the persimmon topping, slice the tops off the persimmons. Scoop the flesh out with a spoon into a blender or food processor. Add the cinnamon. Blend until smooth. Spoon the puree onto the chilled panna cotta. You can either serve immediately or chill until ready to serve.
- Serving Size: 1 ramekin
Keywords: Tahini Panna Cotta with Persimmon Puree