Persimmon Fool
- 2 teaspoons unflavored gelatin (from one 1/4-oz envelope)
- 1 tablespoon water
- 2 cups Hachiya persimmon puree
- 2 tablespoons sugar
- 1 1/2 teaspoons fresh lemon juice
- 1/2 cup chilled heavy cream
- 6 oz firm-ripe Fuyu persimmons
- Sprinkle gelatin over water in a small heatproof cup and let stand 1 minute to soften.
- Stir together persimmon puree, sugar, lemon juice, and a pinch of salt in a bowl until sugar is dissolved.
- Melt softened gelatin in cup set in a saucepan of simmering water, then stir into persimmon puree.
- Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold into puree.
- Divide fool among 4 stemmed glasses and chill, covered, at least 8 hours (it will set softly).
- Just before serving, peel Fuyu persimmons, seeding if necessary, and chop.
- Top fool with chopped persimmons.
unflavored gelatin, water, puree, sugar, lemon juice, persimmons
Taken from www.epicurious.com/recipes/food/views/persimmon-fool-108910 (may not work)