Persimmon Hors D'Oeuvres With Anchovies

1. 1

   Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes.

2. 2

   Peel persimmon and remove pulp.

3. 3

   Place pulp in a saucepan with a little water and bring to a boil.

4. 4

   When mixture starts to boil, add drained gelatin and cook for five minutes until gelatin is dissolved.

5. 5

   Remove from heat and pour it into a shallow container, so that jelly layer is about 4-5 mm (approximately 1/4 inch) thick.

6. 6

   Refrigerate until completely set.

7. 7

   To serve, cut persimmon jelly into squares and put on a cracker, if desired.

8. 8

   Or, top persimmon jelly square with an anchovy and sprinkle with black sesame.

No additional tips available.