For Panna Cotta

• 1 cup heavy cream
• ½ cup sugar
• 1 vanilla bean pod, split & seeds scraped
• 1½ sheets gelatin
• small bowl cold water (to soften gelatin)
• ½ cup whole milk yogurt
• ½ cup mascarpone cheese

For Compote

• 2 tbsp diced fresh persimmon
• 2 tbsp diced dried persimmon
• 1 tsp sugar

Serving Suggestions

• supreme of navel orange
• crushed shortbread cookies
• puréed persimmon
• white chocolate
• petit anise hyssop leaves

Make Panna Cotta

1. In medium sauce pan, add cream, vanilla bean (split with seeds scraped) and sugar. Whisk and bring to a boil over medium heat
2. Meanwhile, soften gelatin sheets in cold water, about 1 minute. Remove from water, wring with your hands and add to boiling cream
3. Whisk to dissolve gelatin sheets, then remove from heat
4. Set aside and allow mixture to steep at room temperature, 30 minutes
5. Pass mixture through fine mesh strainer and set aside
6. In a medium bowl, whisk together yogurt and mascarpone cheese. Add strained cream mixture and whisk to combine. Pass this through fine mesh strainer again to assure a smooth consistency
7. If serving in ramekins, pour mixture into 2-4 ramekins (depending on size), and refrigerate at least 2 hours, or until set
8. If setting in a mold (silicone molds work best), portion into 2-4 molds (depending on size) and freeze at least 2 hours. Remove from freezer and unmold, then let sit at room temperature 30 minutes before serving

Assemble Compote

1. Toss together diced fresh and dried persimmon with sugar in a small bowl

Serving Suggestions

1. If serving in ramekins, top with persimmon compote and any other garniture of choice (optional)
2. If serving from a mold, place thawed panna cotta on serving dish and top with persimmon compote and other suggested garnitures (optional)