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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.
How to cook Persimmon jelly
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.
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