| 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
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