Persimmon Jelly
by Editorial Staff
Persimmons can be eaten not only just like that but also to make healthy and beautiful fruit jelly from it! Persimmon jelly according to this recipe will ideally fit into the festive menu, especially in the New Year’s, as it looks very much like tangerines, which many associates with the New Year!
Cook: 2 hour
Servings: 2
Ingredients
- Persimmon – 2 pcs.
- Honey – 2 tbsp
- Gelatin – 20 g
- Water – 100 ml
- Fresh rosemary, for garnish (optional)
How to make persimmon jelly:
Directions
- Fill the gelatin with water and leave for 10-15 minutes.
- Peel the persimmon put the pulp in a saucepan. Using an immersion blender, we will make the persimmon pulp uniform inconsistency.
- Add gelatin and honey to the fruit puree.
- Put the saucepan over medium heat and, stirring occasionally, wait until the gelatin and honey dissolve. This procedure usually takes less than a minute.
- Put the cling film in glasses. Pour the prepared fruit mass into glasses.
- Then we will collect and twist the edges of the film so that we get a ball.
- Place the ball back in the glass and refrigerate for about 1.5 hours until the jelly hardens.
- When the persimmon jelly hardens, remove the film. Put the fruit jelly on a dish, garnish (for example, with rosemary leaves), and immediately serve the dessert to the table.
Bon Appetit!
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