Persimmon Fool
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Sprinkle gelatin over water in a small heatproof cup and let stand 1 minute to soften
2
Stir together persimmon purée, sugar, lemon juice, and a pinch of salt in a bowl until sugar is dissolved
3
Melt softened gelatin in cup set in a saucepan of simmering water, then stir into persimmon purée
4
Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold into purée
5
Divide fool among 4 stemmed glasses and chill, covered, at least 8 hours (it will set softly)
6
Just before serving, peel Fuyu persimmons, seeding if necessary, and chop
7
Top fool with chopped persimmons
8
Sprinkle gelatin over water in a small heatproof cup and let stand 1 minute to soften
9
Stir together persimmon purée, sugar, lemon juice, and a pinch of salt in a bowl until sugar is dissolved
10
Melt softened gelatin in cup set in a saucepan of simmering water, then stir into persimmon purée
11
Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold into purée
12
Divide fool among 4 stemmed glasses and chill, covered, at least 8 hours (it will set softly)
13
Just before serving, peel Fuyu persimmons, seeding if necessary, and chop
14
Top fool with chopped persimmons