Friday, 6 November 2015

Persimmon and Cream Gummy Lollies

Persimmons have always been one of my favourite fruit and at the moment I am seeing these beautiful small astringent types which are soft, juicy and look like they are ready to burst open over here in Vietnam. They are elongated in shape with a tapered point. You need to wait until they are super soft to eat them unlike the non astringent variety which is eaten crunchy, firm and rounder in appearance like a beef tomato. I was over enthusiastic at the market and bought a few too many and wanted to use them up and made these persimmon and cream gummy lollies. Oh boy! these turned out so good!!


Persimmon and Cream Gummy Lollies
Persimmon and Cream Gummy Lollies
I've only seen the bigger version of the soft astringent types, these little ones are super gorgeous and the perfect snack size to slurp up in one go. To eat them as they are, I just break them in half and slurp up the delicious soft flesh discarding the skin, my favourite part is the crunchy jelly like segments and bits surrounding the seed. They are in season from about February to June in Australia, Fall in the USA, November to February in the UK.


Persimmon and Cream Gummy Lollies
Baby persimmons ready to burst in your mouth!
These Persimmon and Cream Gummy Lollies are only sweetened with honey and made with all the fruit pulp. They make a nutritious snack with the goodness of grass fed gelatin (I use Great Lakes (you can buy on iherb or amazon)which is known for it's ability to help heal the gut, supports hair, nail and skin growth, assists with joint care and is a source of protein. You can pack them in lunch boxes (with an ice pack) and make a healthier treat for birthday parties etc.

Persimmon and Cream Gummy Lollies

Makes approximately 24 squares
Prep Time: 10 minutes
Setting Time: 1 hour or overnight
Best eaten within 3 days, store in the fridge


Persimmon and Cream Gummy Lollies
Persimmon and Cream Gummy Lollies

You will need (persimmon layer):
  • 1 cup persimmon pulp (astringent type, make sure it is very soft and ripe otherwise it will be bitter, about 1 large persimmon or 3-4 small ones)
  • 1/2 cup water
  • 2 tbsp honey (buy on iherb or amazon)
  • 3-4 tbsp gelatin for firmer gummy use 4 (I use great lakes grass fed gelatin buy from iherb or amazon)
  • 1 litre (33 oz) approximately glass rectangle dish 
Coconut milk layer
  • 3/4 coconut milk (if you cannot have coconut milk, use your preferred milk)
  • 1 tbsp honey (buy on iherb or amazon)
  • 2 tsp gelatin (buy from iherb or amazon)
Method
  • place 1/2 cup of water in a medium sized bowl
  • sprinkle the gelatin in the water to allow it to bloom, set aside
  • scoop out the soft persimmon flesh and measure out 1 cup
  • place in magic bullet or blender and process until smooth
Persimmon and Cream Gummy Lollies
Puree the persimmon pulp in a blender or magic bullet
  • add the water and gelatin mixture, to a small saucepan (it should be lumpy and jelly like now)
  • place over low to medium heat, stir until all the gelatin crystals are dissolved and the mixture is smooth (do not allow the mixture to boil)
  • remove from heat and stir in the honey until smooth
  • add the pureed persimmon and mix until smooth
  • pour into a rectangle or square glass container so the mixture is about half an inch (or over a cm) high (divide the mixture into several containers if your container is small)
  • place in the freezer for 30 minutes
Persimmon and Cream Gummy Lollies
Freezing the first later speeds up the setting process to pour on the cream layer
  • wash the saucepan and dry with a clean cloth
  • place the coconut milk in the saucepan and sprinkle the gelatin in, set aside for 5 mins
  • place the coconut milk over low to medium heat, do not allow to boil
  • stir until smooth and all the gelatin crystals have dissolved
  • remove from heat then add the honey and set aside to cool
  • after 30 minutes or until the persimmon mixture has set enough it doesn't wobble when you jiggle the container, add the coconut mixture on top
Persimmon and Cream Gummy Lollies
Gently pour the coconut layer on top
  • return to the freezer for another 30 minutes or until set (set a time, don't forget the mixture in the freezer!)
  • if you plan to leave the house, place the mixture in the refrigerator to avoid accidentally freezing the persimmon and gummy lollies
  • I find they set best in the fridge over night, but after the hour or hour and a half you can cut a piece to see if it lifts out of the container easily
  • slice the persimmon and cream gummy lollies into even squares, I like to trim the sides where the container bottom is curved to get even squares (and I get to I eat the trimming as I go ;)
  • Hope you enjoy! if you make these please share them with me!
Persimmon and Cream Gummy Lollies
Try stopping at one ;)


May xx



22 comments:

  1. These are so pretty! I love the layer, such a great idea. I've never thought about layering flavors. I bet this combo is yummy.

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    Replies
    1. Thank you! It really was, the creamy coconut with the sweet persimmons <3

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  2. When I look at the persimmons, they remind me of Hawthorne berries. Love the layering as well.

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  3. Wow! What an exquisite looking snack: healthy and delicious! Just need to get my hands on some persimmons!

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  4. These are so beautiful! And they look absolutely delicious! Can't wait to try these :D

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    Replies
    1. Thank you Tahenna, hope you like them xx

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  5. I'm doing the I Love This Recipe Dance! We just enjoyed our first November persimmons today! I'd love to now make this for my kids!! Thanks, May!

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  6. Wow, these look so good! I have never tried persimmons before, think this would be a good recipe to try for the first time?

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    Replies
    1. Thanks Rachel! ohh I think you should definitely try them on their own too, and make sure you get the astringent type that needs to be really soft and gooey before you eat it and I hope you like these also!

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  7. Such a pretty treat, lovely color too!

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  8. I love persimmons and this is such a great snack

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  9. Love this recipe and I'm making it now! It looks pretty and soooo yummy! Thanks em and will let you know later. :-) So excited! I had my persimmon jello photo in your FB's page!

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