Persimmon Jelly

Persimmon Jelly

2 persimmon fruits
2 tbsp. honey
20 g of gelatin or lean agar
100 ml boiled water

Step 1
Soak gelatin in warm water, stir until completely dissolved. Peel persimmons, remove seeds.
Step 2
Place small cups on the inside with cling film so that the edges hang slightly. In a saucepan, mix the persimmon pulp with gelatin and honey, put on fire and warm for 1 min., Constantly stirring.
Step 3
Pour the mixture into the prepared cups, raise the edges of the film and twist them so that the balls are obtained. Refrigerate for 2 hours.
Step 4
Before serving, remove the jelly from the cups, remove the film.

Persimmon Jelly
Persimmon Jelly

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