949- Persimmon and orange blossom panna cotta / بانا كوتا بالكاكي وماء زهر البرتقال
For Panna Cotta:
250ml (1 cup) whole milk
250ml (1 cup) heavy cream (35% fat content)
80g (1/3 cup) granulated sugar
2 tablespoons orange blossom water
2 gelatin sheets
For the persimmon coulis:
2 persimmons, peeled and cut in cubes
2 tablespoons granulated sugar
Step 1: Preparing the Panna Cotta
1- Place the gelatin sheets in a bowl and cover them with water. Set aside for 5 minutes.
2- Place the milk, heavy cream, and sugar in a saucepan over medium heat. Bring the mixture to a boil while occasionally whisking.
3- Add the orange blossom water to the saucepan, cook for an additional minute, then turn off the heat.
4- Drain the gelatin sheets and add them to the saucepan. Whisk until the gelatin is dissolved.
5- Strain the mixture into the serving cups and set aside to cool for 10 minutes. Cover the cups with plastic wrap and refrigerate for 4 hours.
Step 2: Preparing the persimmon coulis
6- Mix the persimmons and sugar in an electric mixer until smooth.
7- Pour the persimmon coulis over the cooled panna cotta. Decorate with mint leaves, then serve immediately.