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Persimmon Whip

Healthycooking's picture
Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Honey 1 1⁄2 Tablespoon
  Lemon juice 2 Teaspoon
  Persimmon pulp 1 1⁄2 Cup (24 tbs)
  Salt 1⁄8 Teaspoon
  Egg whites 2 , beaten stiff
Directions

Put 1/2 cup persimmon pulp into the top of a double boiler.
Sprinkle gelatin over it and let it soak for 5 minutes.
Heat over boiling water, stirring until gelatin is dissolved.
Remove from heat.
Add honey, lemon juice, remaining persimmon pulp and salt.
Pour into a bowl and cool.
Refrigerate until almost set.
Fold in stiffly beaten egg whites.
Pour into serving dish and refrigerate several hours until it is set.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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