Persimmon Whip Recipe
Ingredients
1/2 cup persimmon pulp
2 envelopes unflavored gelatin
1 1/2 tablespoons honey
2 teaspoons lemon juice
1 1/2 cups persimmon pulp
1/8 teaspoon salt
2 egg whites, 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.
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.
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