Persimmon Vanilla Panna Cotta

panna cottaDo you need a nutrient-dense dessert that is very easy to make? Our Persimmon Vanilla Panna Cotta recipe is ideal! In fact, this creamy treat is one of our absolute favorites that has become a holiday tradition.

Teeming with healthy fat from real cream and egg yolks with just a hint of sweetness from maple syrup and persimmons, this panna cotta is a crowd pleaser to top any holiday dinner. And it’s so simple to prepare!


Persimmon Vanilla Panna Cotta

Serves 8-10


  • 3 ½ cups heavy cream, divided
  • 1 ripe Hachiya or Fuyu persimmon (must be soft)
  • 4 tsp. gelatin
  • ¼ to ½ cup honey or maple syrup, or coconut sap sugar
  • 1 Tbsp. vanilla extract *or* 2 tsp extract & 2 vanilla beans, split
  • 2 egg yolks, beaten


Soften the gelatin in 1 cup of cold cream for 5 minutes, then gently warm the solution to fully dissolve. If using vanilla bean, add this while warming, then remove the pod.

Blend persimmon with the remaining ingredients using a hand blender or blender. Add the blended ingredients to the warmed cup of cream, gelatin and vanilla bean. Stir well. Then pour into ramekins or small bowls, cover with plastic wrap and chill till firm, about 2-3 hours.

Top with berries, pomegranate seeds or whatever your heart desires. Yum!

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