Persimmon Gelée

The Kitchen has moved to one of the most amazing cities to live in within Europe, Amsterdam!  This liberal minded Dutch city is more than what people initially think when they hear the name.  Amsterdam is about boating down the beautiful canals, the tall slender houses that seem to look down on you that line them, the funky café tucked away in every alley and of course the Dutch and all the international people that fill this city.

There is nothing I love more than riding my Dutch bike along the bricked paved roads with friends as we move from café to café enjoying conversation and take in the atmosphere of the city.  Everything about this city makes me happy!

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!

Persimmon Gelée

• 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.

Serves 4