Persimmon Fool

1. 1

   Sprinkle gelatin over water in a small heatproof cup and let stand 1 minute to soften.

2. 2

   Stir together persimmon puree, sugar, lemon juice, and a pinch of salt in a bowl until sugar is dissolved.

3. 3

   Melt softened gelatin in cup set in a saucepan of simmering water, then stir into persimmon puree.

4. 4

   Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold into puree.

5. 5

   Divide fool among 4 stemmed glasses and chill, covered, at least 8 hours (it will set softly).

6. 6

   Just before serving, peel Fuyu persimmons, seeding if necessary, and chop.

7. 7

   Top fool with chopped persimmons.

No additional tips available.