Persimmon Gelée

By Chef:  Carla Aguas
Posted: April 30, 2012


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So for tonight’s dessert I am serving friends this incredibly simple and light Persimmon Gelée. Any fruit can be used but persimmons have a sugar sweet taste that many autumn fruits do not possess. Plated with honey and dusted cinnamon, this light and tasty dessert is how I describe Amsterdam: beauty in enjoying the simplistic things in life!


  • 1 very ripe Persimmon
  • 3/4 c Hot Water
  • 3/4 tsp Agar-Agar


Mix the hot water and agar-agar, set aside to cool to body temperature. Blend the persimmon until completely smooth and mix with the agar-agar mixture. Once it sets the sweetness will lesson. Pour equally into 4 silicone cupcake molds and let sit on the counter or in the fridge for 1-2 hours. Serve with honey or agave nectar drizzled over the top and dusted cinnamon.