Sambuc of persimmon.

Sambuc of persimmon.
– 2-3 pcs. persimmon,
– 2 protein
– 1 teaspoon gelatin
– 2 tbsp water
– 100 g (to taste sugar)
– Lemon juice (to taste).

        Soak gelatin in 2 tablespoons of water. Persimmon pulp beat blender, rub through a sieve, add the lemon juice. If you cook with apples, they must be pre-bake or boil in syrup. You can also boil and persimmon, but I like the taste of fresh. Protein Whip with sugar until fluffy, add the puree. Dissolve gelatin in the microwave and mix with 1/3 first persimmon mixture, then add the rest. Arrange the dessert by the glass and put in the fridge for a couple of hours.

самбук из хурмы

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