Persimmon jelly and yogurt gelato
Recipes to taste Sanuki's delicious demon Taishu PersimmonFuyu persimmo
Ingredients
Persimmon jelly
- persimmon 1/2
- Wed 110 tsp
- Red wine 40 tsp
- Granulated sugar 40g
- gelatin 3g
- Amaretto (almond essence) Small amount
Yogurt gelato
- Yogurt (plain) 250g
- Fresh cream 125g
- Granulated sugar 75g
Method
-
Keep the gelatin in cold water.
Put water, red wine and granulated sugar in a pot and put it on fire. (It is not necessary to boil at this point) -
Put the persimmon cut into 8 pieces, take the skin and seeds, put in a pan, bring to a medium heat when boiling, and boil until soft.
Add gelatin and amaretto. -
When the persimmons are soft enough to pass through the bamboo skewer, transfer to a vat and cool.
Cool in the refrigerator, and when it hardens, crush it roughly with a fork. -
Slightly crush the persimmon with a spoon and serve in a bowl, then pour yogurt gelato on top.
-
Mix the granulated sugar and yogurt, mix with the cream and go to the gelato machine. (If not, freeze in freezer and stir with fork)
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