Persimmon jelly.

INGREDIENTS
2 persimmon
2 tbsp. l. honey
20 g of gelatin
100 ml of water

COOKING METHOD

Gelatine soaked in lukewarm water. Stir until completely dissolved. Persimmon peel, remove seeds.

In heatproof bowl, mix the pulp persimmon with gelatin and honey, put in a water bath and warm up, 1 min., Stirring constantly.

Small cups vystelit inside cling film so that the hanging edge. Pour the prepared mixture into them, to lift the edges of the film, and tighten them. Refrigerate for 2 hours.

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