Cooking Instructions
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Step 1
Place
Water (120 mL)
in a medium-sized bowl. Sprinkle the
Gelatin Powder (20 g)
in the water to allow it to bloom, set aside.
Step 2
Scoop out the soft flesh from the
Persimmon (1)
and measure out 1 cup.
Step 3
Place in magic bullet or blender and process until smooth.
Step 4
Add the water and gelatin mixture to a small saucepan (it should be lumpy and jelly-like now).
Step 5
Place over low to medium heat, stir until all the gelatin crystals are dissolved and the mixture is smooth (do not allow the mixture to boil).
Step 6
Remove from heat and stir in
Honey (40 g)
until smooth.
Step 7
Add the pureed persimmon and mix until smooth.
Step 8
Pour into a rectangle or square glass container so the mixture is about 1/2 (or over a centimeter) high.
Step 9
Place in the freezer for 30 minutes.
Step 10
While it freezes, wash the saucepan and dry with a clean cloth.
Step 11
Place the
Coconut Milk (180 mL)
in the saucepan and sprinkle the
Gelatin Powder (5 g)
in. Set aside for 5 minutes.
Step 12
Place the coconut milk over low to medium heat, do not allow to boil. Stir until smooth and all the gelatin crystals have dissolved.
Step 13
Remove from heat then stir in the
Honey (20 g)
and set aside to cool.
Step 14
After 30 minutes, or until the persimmon mixture has set enough it doesn't wobble when you jiggle the container, add the coconut mixture on top.
Step 15
Return to the freezer for another 30 minutes or until set. I find they set best in the fridge over night, but after about an hour you can cut a piece to see if it lifts out of the container easily.
Step 16
Slice the persimmon and cream gummy lollies into even squares. Enjoy!
