Persimmon Fool

Name: Persimmon Fool
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams firm-ripe Fuyu persimmons; 2 teaspoons unflavored gelatin (from one 1/4-oz envelope); 118 milliliters chilled heavy cream; 2 teaspoons fresh lemon juice; 473 milliliters Hachiya persimmon purée; 2 Tbsps sugar; 1 Tbsp water

Persimmon Fool is It works well as a side dish. A mixture of lemon juice, gelatin, heavy cream, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Sprinkle gelatin over water in a small heatproof cup and let stand 1 minute to soften. Stir together persimmon purée, sugar, lemon juice, and a pinch of salt in a bowl until sugar is dissolved.

Ingredients you will need

Lemon Juice

Persimmon

Gelatin

Sugar

Water

Salt

Equipment you will use

Bowl

Melt softened gelatin in cup set in a saucepan of simmering water, then stir into persimmon purée. Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold into purée. Divide fool among 4 stemmed glasses and chill, covered, at least 8 hours (it will set softly).

Ingredients you will need

Persimmon

Gelatin

Cream