Honey, Gelatin, Persimmon

Persimmon jelly

Persimmon fruits contain a lot of potassium, magnesium, sodium and iron, and 2 times more dietary fiber than apples. In addition, persimmon is a storehouse of beta-carotene and anti-aging antioxidants.

Ingredients

Servings 2
  • 2 persimmons
  • 2 st. l. Teddy bear
  • 20 g gelatin or lean agar agar
  • 100 ml boiled water

Cooking

Step 1

Soak gelatin in warm water, stir until completely dissolved. Peel the persimmon, remove the pits.

Step 2

Line small cups on the inside with cling film so that the edges hang slightly. In a saucepan, mix persimmon pulp with gelatin and honey, put on fire and heat for 1 minute, stirring constantly.

Step 3

Pour the mixture into the prepared cups, lift the edges of the film and twist them so that balls are obtained. Place in refrigerator for 2 hours.

Step 4

Before serving, remove the jelly from the cups, remove the film.

Gallery