1 very ripe persimmon
3/4 cup hot water
3/4 teaspoon agar
1. Mix the hot water and agar. Set aside to cool to body temperature.
2. Blend the persimmon until completely smooth and mix with the agar mixture. Once it sets, the sweetness will lesson.
3. Pour equally into 4 silicone cupcake molds and let sit on the counter or in the fridge for 1-2 hours.
4. Serve with honey or agave nectar drizzled over the top and dusted cinnamon.
Bees Knees Kitchen's ThoughtsBy Bees Knees Kitchen
So for tonight’s dessert, I am serving friends this incredibly simple and light Persimmon Gelée.
Any fruit can be used but persimmons have a sugar sweet taste that many autumn fruits do not possess.
Plate with honey and dusted cinnamon!
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