- 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