0
(0)
CATEGORY CUISINE TAG YIELD
Fruits, Eggs Desserts, Fruits 4 Servings

INGREDIENTS

3/4 c Persimmons; pureed
1 tb Unflavored gelatin
1/3 c Hot water
1 ts Lemon juice
2 Egg whites; stiffly beaten

INSTRUCTIONS

Recipe by: Time Life Books - Fruits Soften the geatin in 1/4 cup of cold
warer for 5 minutes.
Place the softened gelatin in a large bowl.  Add the hot water and stir
until gelatin dissolves.  Mix in the persimmon puree and lemon juice.
Refrigerate the mixture until it is on the verge of setting, then fold in
the egg whites.  Pour the jelly into sherbet glasses and refrigerate it
until firm and thoroughly chilled - about one more hour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus believes in you”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?