Persimmon Fool

Directions

1. 1
   Sprinkle gelatin over water in a small heatproof cup and let stand 1 minute to soften.
2. 2
   Stir together persimmon puree, sugar, lemon juice, and a pinch of salt in a bowl until sugar is dissolved.
3. 3
   Melt softened gelatin in cup set in a saucepan of simmering water, then stir into persimmon puree.
4. 4
   Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold into puree.
5. 5
   Divide fool among 4 stemmed glasses and chill, covered, at least 8 hours (it will set softly).
6. 6
   Just before serving, peel Fuyu persimmons, seeding if necessary, and chop.
7. 7
   Top fool with chopped persimmons.