Persimmon jelly

Persimmon jelly

Did you get a viscous persimmon? There is a solution, we suggest making persimmon jelly. Adding lemon juice and honey will help balance the taste. This is an excellent low-calorie vitamin dessert.
5 from 2 votes
Cook Time 35 minutes
Freezing time 3 hours
Total Time 3 hours 35 minutes
Course Dessert
Cuisine European
Servings 3 people
Calories 370 kcal

Equipment

  • 1 tablespoon
  • 1 teaspoon
  • 2 mix bowl
  • 1 knife
  • 1 chopping board
  • 1 blender
  • 3 glass

Ingredients
  

  • 650 g persimmon
  • 15 g gelatin
  • 70 ml water
  • 1 tsp honey
  • 70 g raisins
  • 2 tbsp lemon juice

Instructions
 

  • Prepare everything you need. Choose a soft persimmon. Pour gelatin with water beforehand, mix and leave to swell. Rinse the raisins and soak for half an hour in juice, alcohol or water.
    15 g gelatin, 70 ml water, 70 g raisins
    Necessary ingredients
  • Wash the persimmon, peel it off. Cut into pieces, removing the kernels, if there are any.
    650 g persimmon
    Persimmon
  • Put it in a glass or bowl.
    Pulp in a blender container
  • Puree with an immersion blender until a homogeneous liquid mush. Add honey. If it is very hardened, heat it in the microwave or in a water bath.
    1 tsp honey
    Honey
  • Add lemon juice.
    2 tbsp lemon juice
    Lemon juice
  • Melt the swollen gelatin until the crystals dissolve, add it to the persimmon puree. Once again, it is good to punch with a blender.
    15 g gelatin
    Gelatin
  • Put a handful of swollen raisins on the bottom of serving cremans or glasses. Pour the mass out of the persimmon.
    Raisins, persimmon puree
  •  Leave in a cool place for 3-4 hours for freezing.
    Persimmon jelly in glass
  • The persimmon jelly is ready.
    Persimmon jelly

Nutrition

Calories: 370kcalCarbohydrates: 94gProtein: 7gFat: 1gSaturated Fat: 0.05gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 20mgPotassium: 876mgFiber: 2gSugar: 2gVitamin A: 1IUVitamin C: 148mgCalcium: 69mgIron: 6mg
Keyword fall, healthy, sweet

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