Persimmon jelly
Cooking time:
20 minutes
Active time:
20 minutes
Complexity:
Average
Leave in fridge to set for 3-4 hours
Persimmon can not only be simply eaten, but also prepared from it a useful and beautiful fruit jelly. An unusual dessert will fit perfectly into the New Year's menu, and your guests will never distinguish it from real tangerines.
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5
Persimmon Jelly Recipe
Ingredients for 4 servings
ripe persimmon
2 pcs.
Jerusalem artichoke syrup
2 tbsp. l.
gelatin
20 g
soaking water
100 ml
Step 1/7
Soak the gelatin in cold water for about 15 minutes, then microwave it in pulses for 2-3 seconds until completely dissolved.
Step 2/7
Peel and remove the seeds from the persimmon.
Step 3/7
Prepare cups with a streamlined bottom, covering them from the inside with cling film so that its edges hang slightly.
Step 4/7
In a saucepan, mix the persimmon pulp with gelatin and syrup. Place on heat and warm for 1 minute, stirring constantly.
Step 5/7
Pour the mixture into the prepared cups. Lift the edges of the film and twist them like a bag of gifts. Tie with culinary thread or string.
Tip: to make the "tangerines" as round as possible, you can insert a horizontally long wooden skewer into the knot on the bag and place this structure in a tall glass so that the film with the jelly does not touch the bottom.
Step 6/7
Put the blanks in the refrigerator for 3-4 hours.
Step 7/7
Before serving, remove the jelly from the glasses and remove the film. Decorate the "tangerines" with rosemary sprigs and icing sugar, if desired.
Ingredients for 4 servings
ripe persimmon
2 pcs.
Jerusalem artichoke syrup
2 tbsp. l.
gelatin
20 g
soaking water
100 ml
Nutritional value per 100 g
Calories
84 kcal
Proteins
5 g
Fats
0 g
Carbohydrates
18 g
Saturated fat
0 g
Dietary fiber
3 g
Added sugar
0 g
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