View Full Version : Persimmon Gelling Properties
11-26-2007, 11:20 PM
I wanted to share something I discovered the other day. I made a smoothie with persimmons and found that it created a solid, pudding-like consistancy. Even with lots of water! I had put it in the refrigerator for about 1/2 hour and it made this gel. I wanted to share this with others as it might be helpful when creating recipes where you want that kind of consistancy.
11-27-2007, 12:30 AM
Interesting... thanks so much for this information! Coincidentally I'm working on a lemon meringue pie recipe in my head at the moment and was canvassing some raw gelling agents to set the lemon filling inside.
Did you have to add a lot of persimmon? Do you think you could reduce the persimmon quantity and still have the setting effect? I'd love to see if I could mask the persimmon flavour.
Also, here's a recipe for persimmon flan that might make use of the persimmon's setting properties:
11-27-2007, 08:30 AM
It will be a nice alternative to blueberries for a pie.
11-27-2007, 08:35 AM
Glad it was helpful!
I really don't know how many persimmons...I used about 6 fuyu's in a 1/2 gallon Vitamix with bunch of kale and a cup or two of water. Not very precise, I know. One thing, though, the persimmons were not very juicy and the flavor was not too domineering in the mix.
11-27-2007, 07:39 PM
Coincidentally I'm working on a lemon meringue pie recipe in my head at the moment and was canvassing some raw gelling agents to set the lemon filling inside.
In the raw book "I Am Grateful: Recipes & Lifestyle of Cafe Gratitude" by Terces Engelhart, she has an AMAZING Lemon Meringue Pie recipe. The picture included with the recipe looks EXACTLY like a SAD Lemon Meringue Pie. It's a wonderful book! I highly recommend it!!!
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