|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Honey||1 1⁄2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Persimmon pulp||1 1⁄2 Cup (24 tbs)|
|Egg whites||2 , beaten stiff|
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.