Panacotta With Milk Chocolate Vitamined Persimmon Mandarin Coulis

• 1/8 tablespoon gelatin
• 1/2 cup cream
• 6 9/16 tablespoons whole milk
• 9/16 cup milk chocolate
• 1 persimmon ripe
• 1 mandarin juice

1. Soak gelatin in cold water for 5 minutes.
2. Boil cream and milk in a saucepan. Add the drained gelatin, stir to make sure it is well dissolved.
3. Melt the chocolate in the microwave.
4. Add 1/3 milk, 1/3 cream to chocolate, mix quickly with a spatula. Repeat twice.
5. Pour in blender and blend until cream is smooth.
6. Pour in small glasses and refrigerate overnight, if possible.
7. For the coulis, mix persimmon and mandarin juice. Sieve.
8. Add a teaspoon of sugar to coulis (optional).
9. Before serving, pour a little coulis on each panacotta.

gelatin, cream, milk, milk chocolate, persimmon, mandarin juice

Taken from www.yummly.com/recipe/Panacotta-with-Milk-Chocolate-Vitamined-Persimmon-Mandarin-Coulis-781985 (may not work)