Persimmon Gelatin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Persimmons, pureed
1 tbsp: Unflavored gelatin,
1/3 cup: Hot water,
1 tsp: Lemon juice,
2: Egg whites, stiffly beaten
Directions:
Recipe by: Time Life Books - Fruits Soften the geatin in 1/4 cup of
cold warer for 5 minutes.
Place the softened gelatin in a large bowl. Add the hot water and
stir until gelatin dissolves. Mix in the persimmon puree and lemon
juice. Refrigerate the mixture until it is on the verge of setting,
then fold in the egg whites. Pour the jelly into sherbet glasses and
refrigerate it until firm and thoroughly chilled - about one more
hour.
Source from luhu.jp
cold warer for 5 minutes.
Place the softened gelatin in a large bowl. Add the hot water and
stir until gelatin dissolves. Mix in the persimmon puree and lemon
juice. Refrigerate the mixture until it is on the verge of setting,
then fold in the egg whites. Pour the jelly into sherbet glasses and
refrigerate it until firm and thoroughly chilled - about one more
hour.
Source from luhu.jp