2 cups low-fat (1%) milk
1/3 cup granulated sugar
1 cinnamon stick or 1/4 teaspoon ground cinnamon
3 strips (2- x 1/2-inch each) lemon zest
1/8 teaspoon salt
1 envelope plain unflavored gelatin
4 VERY RIPE Hachiya persimmons (1-3/4 pounds), peeled
1. In medium saucepan, combine 1 1/2 cups of milk, sugar, cinnamon stick, lemon zest, and salt. Bring to a boil over low heat. Remove from heat, cover, and let steep 20 minutes. Discard cinnamon and lemon zest. Set out six 6-ounce custard cups.
2. In small bowl, sprinkle gelatin over remaining 1/2 cup milk. Let stand 5 minutes until softened. Meanwhile, in food processor, process persimmons until pureed.
3. Return milk-sugar mixture to a simmer. Stir in gelatin and cook 1 minute, stirring, until melted. Remove from heat; stir in persimmon puree. Pour into custard cups. Cover and refrigerate until set, at least 4 hours or up to overnight.
4. To serve: Run a knife around the edge of each cup and unmold custards onto serving plates.
Makes 6 servings.
Per serving: 103 calories, 1g total fat, 0.5g saturated fat, 0.3g monounsaturated fat, 0g polyunsaturated fat, 0.4g dietary fiber, 4g protein, 21g carbohydrate, 3mg cholesterol, 92mg sodium.
Good source of: calcium, vitamin C.
Date: October 17, 2004