Fancy Plants Farms.com

No 24

Persimmon Whip

· 1/2 cup persimmon pulp

· 2 env unflavored gelatin

· 1 1/2 Tbs honey

· 2 tsp Lemon Juice

· 1 1/2 cup persimmon pulp

· 1/2 tsp salt

· 2 eggs whites, beaten stiff

Put 1/2 cup persimmon pulp into the top of a double boiler.  Sprinkle gelatin over it and let it soak for 5 minutes.  Heat over boiling water; stir until gelatin is dissolved.  Remove from heat.  Add honey, lemon juice, remaining persimmon pulp and salt.  Pour into a bowl and cool. Refrigerate until almost set.  Fold in stiffly beaten egg whites.  Pour into serving dish and refrigerate several hours until it is set.  Yields 6 servings.