Persimmon Fool

Ingredients

• 1 ½ teaspoons fresh lemon juice
• 2 cups Hachiya persimmon purée
• ½ cup heavy cream
• 6 ounces firm-ripe Fuyu persimmons
• 2 teaspoons unflavored gelatin
• 1 tablespoon water
• 2 tablespoons sugar

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...

View full recipe at Epicurious