Persimmon panna cotta with red fruit jam🍮

Put the gelatine sheets to hydrate.

While the gelatin is hydrating, bring the cream and persimmon to a boil in a saucepan with the vanilla to taste (you can add more persimmon if you like an intense flavor). When it starts to boil turn off the fire.

Mash the mixture just off the heat. Drain the gelatine sheets and dissolve them in the cream and persimmon mixture.

Pour the mixture into the molds and let it cool to room temperature and when cool, put it in the refrigerator for at least 4 hours.