You can not only eat persimmons, but also make useful and beautiful fruit jelly from them. An unusual dessert will fit perfectly into the New Year’s menu, and your guests will not be able to distinguish it from real tangerines.
Ingredients for 4 servings:
2 ripe persimmons
Jerusalem artichoke syrup 2 tbsp. l.
gelatin 20 g
water for soaking 100 ml
Preparation:
Step 1
Soak the gelatin in cold water for about 15 minutes, then heat it in the microwave in 2-3 second pulses until completely dissolved.
Step 2
Peel the persimmons from the skin and remove the stones.
Step 3
Prepare cups with a streamlined bottom by lining them with cling film from the inside so that its edges hang down a little.
Step 4
In a saucepan, mix the persimmon pulp with gelatin and syrup. Put on fire and heat for 1 minute, stirring constantly.
Step 5
Pour the mixture into the prepared cups. Lift the edges of the wrap and twist them like a gift bag. Tie with cooking thread or rope.
Step 6
Put the preparation in the refrigerator for 3-4 hours.
Step 7
Before serving, remove the jelly from the glasses and remove the film. If desired, decorate the “tangerines” with sprigs of rosemary and powdered sugar.
Delicious!