- ½ cup heavy cream
- 1 tablespoon water
- 2 cups Hachiya persimmon purée
- 1 ½ teaspoons fresh lemon juice
- 2 tablespoons sugar
- 6 ounces firm-ripe Fuyu persimmons
- 2 teaspoons unflavored gelatin
Sprinkle gelatin over water in a small heatproof cup and let stand 1 minute to soften. Stir together persimmon purée, sugar, lemon juice, and a pinch of salt in a bowl until sugar is dissolved. Melt softened gelatin in cup set in a saucepan of simmering water, then stir into persimmon purée. Beat...