Persimon® kaki panna cotta, with Speculaas cookie powder
3 Persimon® kakis
20 cl of liquid cream
30 g sugar
1 tbsp natural vanilla extract
1½ gelatin sheets
4 Speculaas cookies
Soften the gelatin in water for 10 mins. Mix 2 Persimon® kakis with 2 tablespoons of cream, sugar and vanilla.
Bring the rest of the cream to a boil in a casserole. Remove from heat, add the drained gelatin, and stir well until fully dissolved. Pour the mix into the Persimon® kaki purée, mix quickly and pour into glasses immediately. Leave the glasses in the fridge for 3 hours.
Crush the spicy cookies into coarse powder. Remove the panna cotta from the fridge 15 min before serving and sprinkle with cookie powder.