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

1. Sprinkle gelatin over water in a small heatproof cup and let stand 1 minute to soften.
2. Stir together persimmon puree, 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 puree.
4. Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold into puree.
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.

unflavored gelatin, water, puree, sugar, lemon juice, persimmons

Taken from www.epicurious.com/recipes/food/views/persimmon-fool-108910 (may not work)