When I was a child, Japanese Persimmon trees were everywhere in my home town. Many families owned one. If you have a Persimmon tree, you get more fruit than you can consume every Autumn. My mother used to hang the peeled Persimmons in the early winter’s cold dry air to make Dried Persimmons. You can use Persimmons for salads and desserts. This is a super easy jelly dessert. You only need a ripe and soft Persimmon and Milk. You don’t need to add any gelling agents.
1 Ripe Persimmon *I had 100g after pureed
*Note: The amount of Milk is about the same OR slightly less the amount of pureed Persimmon
*Note: A little bit of Vanilla OR Rum can be added for a flavour
- Peel the ripe Persimmon, remove any seeds and spongy bits, cut into small piece, then use a hand blender to puree until smooth.
- Add Milk and additional flavour if you add any, and blend until combined. Pour into a serving glass or mould, and leave it in the fridge for 2-3 hours OR until set.
- *Note: Today I enjoyed it with Maple Syrup and Whipped Cream. The jelly sets firmly as you can see in the image below.
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