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Acid Jellies
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By Chef 565650 Jim
Southern California
on November 29, 2011
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This is a wonderful simple yet elegant finish to any meal. Used a couple of tiny key limes and the juice from half of one of them for a little more "bite". I also grated in about 1/4 to 1/3 tsp of fresh ginger into the dessert.
I served this with a small scoop of high end vanilla ice cream. Wow! What a wonderful taste!
One warning! Make this an hour or two before eating it. If you don't, the persimmons will darken in color. They will taste the same but will not be as pretty.
Thanks again Roger!
Jim in So Calif
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