Oranges in a delicious dessert with persimmon were also waiting in the fruit bowl to come out.
Swell 10 g gelatine in 50 g water.
Remove the peel from the orange and remove the white skin as much as possible.
Cut the persimmon and orange into small pieces and blend into a smooth paste.
Add the cocoa and sweetener and whisk again.
Add the dissolved gelatine to the mixture, stir, pour into two glasses and leave to set.
Finished product weight 605
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
