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.
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
- Wash the persimmon, peel it off. Cut into pieces, removing the kernels, if there are any.650 g persimmon
- Put it in a glass or bowl.
- 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
- Add lemon juice.2 tbsp 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
- Put a handful of swollen raisins on the bottom of serving cremans or glasses. Pour the mass out of the persimmon.
- Leave in a cool place for 3-4 hours for freezing.
- The persimmon jelly is ready.
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