Persimmon Fool

ingredients

• 2 teaspoons unflavored gelatin (from 2 1/2 tablespoons envelope)
• 1 tablespoon water
• 2 cups Hachiya persimmon puré,e
• 2 tablespoons sugar
• 1 1/2 teaspoons fresh lemon juice
• 1/2 cup chilled heavy cream
• 3/4 cup firm-ripe Fuyu persimmons

directions

Sprinkle gelatin over water in a small heatproof cup and let stand 1 minute to soften. Stir together persimmon puré,e, sugar, lemon juice, and a pinch of salt in a bowl until sugar is dissolved.

Melt softened gelatin in cup set in a saucepan of simmering water, then stir into persimmon puré,e. Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold into puré,e. Divide fool among 4 stemmed glasses and chill, covered, at least 8 hours (it will set softly).

Just before serving, peel Fuyu persimmons, seeding if necessary, and chop. Top fool with chopped persimmons.

Cooks' note:

Persimmon fool can be chilled up to 24 hours.