Persimmon Fool

Persimmon Fool
Photo by Rita Maas


  • 1 tablespoon water
  • ½ cup heavy cream
  • 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...

View full recipe at Epicurious


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