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Ingredient
Persimmon Jelly
Introduce
Chef :
Hiroko ListonPersimmon Jelly
When I was a child, Japanese Persimmon trees were everywhere in my home town. Many families owned one. If you have a Persimmon tree, you get more fruit than you can consume every Autumn. My mother used to hang the peeled Persimmons in the early winter’s cold dry air to make Dried Persimmons. You can use Persimmons for salads and desserts. This is a super easy jelly dessert. You only need a ripe and soft Persimmon and Milk. You don’t need to add any gelling agents.
Cooking instructions
* Step 1
Peel the ripe Persimmon, remove any seeds and spongy bits, cut into small piece, then use a hand blender to puree until smooth.
* Step 2
Add Milk and additional flavour if you add any, and blend until combined. Pour into a serving glass or mould, and leave it in the fridge for 2-3 hours OR until set.
* Step 3
*Note: The jelly sets firmly as you can see in the image below. Maple Syrup goes very well with this Persimmon Jelly.
Note: if there is a photo you can click to enlarge it
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