The cold weather has arrived, but this does not mean that the time for delicious vitamins is over. But what about everyone’s favorite delicacy - sunny persimmon? This is not only delicious, but also an incredible storehouse of useful vitamins and microelements. Let's not miss the moment and prepare various delicious, healthy dishes that will delight not only the stomach, but also the eye with their beauty.

Salad Autumn boom

A very original and tasty salad with persimmons and many other healthy ingredients. The Autumn Boom salad pleases with its beauty, brightness, and originality; it will also look great on the festive New Year's table. And most importantly, it’s tasty and healthy. Let's cook it!

Ingredients:

• persimmon - 1 piece;
• apple - 0.5 pieces;
• sweet onions - 1 piece;
• turkey fillet - 300 grams;
• peeled walnuts - 30 grams;
• hard cheese - 50-70 grams;
• pomegranate seeds - 1 tablespoon;
• vegetable oil - 4 tablespoons;
• lemon juice - 2 tablespoons;
• honey - 1 teaspoon;
• Dijon mustard - 1 teaspoon;
• salt - 0.3 teaspoon;
• pepper, spices, herbs - to taste;
• lettuce, parsley, dill - optional.

Salad Autumn boom. Step by step recipe

1. Wash the fruits and cut into slices, onions into rings.
2. Prepare the turkey fillet in advance: salt, season with spices, wrap in foil and bake in the oven for 15-20 minutes at 180-200 degrees.
3. Cut the meat into slices, grate the cheese on a fine grater.
4. Prepare the sauce: mix vegetable oil, honey, mustard, lemon juice, add salt and ground pepper.
5. Place turkey fillet, persimmons, apples, onions on a plate, add lettuce and herbs, sprinkle with nuts and pomegranate seeds, grated cheese and sauce.

Autumn boom salad is ready! You can serve. It turned out so fresh, light, a very harmonious combination of flavors of fruit, turkey and dressing - you will lick your fingers! And how many benefits there are in it!

Festive pork loin

And this is a recipe for delicious holiday meat. The dish turns out to be very colorful and tasty, the persimmon gives a very interesting piquant taste that delights. I cook pork loin with persimmons, and you can use other parts of the pork carcass if you wish.

Ingredients:

• pork loin - 800 grams;
• persimmon - 1 piece;
• onion - 0.5 piece;
• vegetable oil - 1-2 tablespoons;
• salt - 0.5 teaspoon;
• honey - 1 teaspoon;
• mustard - 1 teaspoon;
• pepper, spices (paprika, thyme, rosemary, dried basil, cinnamon) - to taste.

Festive pork loin. Step by step recipe

1. Wash the meat, dry with a towel, and fry over high heat until crispy.
2. Make cuts in the meat at a distance of 2-3 centimeters, without cutting all the way through.
3. Peel the onion and cut into rings, persimmon into slices.
4. Place a piece of onion and persimmon in each cut.
5. Mix honey, mustard, vegetable oil.
6. Pour the sauce evenly over the meat, sprinkle with spices, and wrap in foil.
7. Bake in the oven for 30-40 minutes at 200 degrees.
8. Then open the foil and hold for about 10-15 minutes until the meat browns.

All! Festive pork loin is ready! All that's left to do is submit. Despite the fact that the loin is a fairly dry part of the pork, the meat turns out very tender and juicy.

Sunny cheesecakes with persimmon

I love light, healthy breakfasts that charge me with energy and positive satiety. One of my signature morning meals is cheesecakes, but since we are in season, there will be delicious cheesecakes with persimmons.

Ingredients:

• cottage cheese - 400 grams;
• persimmon - 1 piece;
• sugar - 1 tablespoon;
• semolina - 2 tablespoons;
• flour - 1-2 tablespoons;
• egg - 1 piece;
• salt - a pinch;
• vegetable oil for frying.

Sunny cheesecakes with persimmon. Step by step recipe

1. Peel the persimmons and cut into small cubes. Take not overripe, but denser fruit.
2. Knead the cottage cheese well, add sugar, salt, egg, semolina and knead well.
3. Combine cottage cheese and persimmons, mix and leave for 30 minutes so that the semolina swells. If the dough ends up being runny, add a little flour, but don't overwhelm the dough.
4. Roll into balls, roll in flour, make flat cakes and fry on both sides.

This is how you can easily and quickly prepare a healthy breakfast or snack. Cheesecakes with persimmons turn out tender, with aromatic fruit pieces.

Luxurious dessert with persimmons

ABOUT! This luxurious dessert with persimmons can drive you crazy with pleasure. An amazing nut base, the most delicate creamy soufflé and bright persimmon jelly create a delightful composition.

Ingredients:

• flour - 1 glass;
• sugar - 3 tablespoons;
• butter - 50 grams;
• any nuts - 350 grams;
• baking powder for dough - 1 pack;
• persimmon fruits - 3 pieces.

For the soufflé:

• cream - 500 grams;
• eggs - 4 pieces;
• persimmon fruits - 1 piece;
• flour - 1 tablespoon without top;
• gelatin - 1-2 tablespoons.

Top jelly layer:

• persimmon fruits - 2 pieces;
• granulated sugar - 4 tablespoons;
• boiled water - 0.5 cups;
• gelatin - 1 tablespoon.

Luxurious dessert with persimmon. Step by step recipe

1. Grind the nuts using a blender or rolling pin.
2. Mix flour with baking powder, add nuts, soft butter - knead shortbread dough.
3. If the persimmon is hard, then it is first doused with boiling water and then peeled. If the persimmon is ripe, then the skin does not need to be peeled; it is quite soft.
4. Cut the persimmon into pieces and blend with a blender until pureed.
5. Add to the dough and mix well. Do not overfill the dough with flour.
6. Place in a baking dish lined with parchment paper, making high sides (about 5 centimeters). It is better to use a springform pan - it will be more convenient to remove the cake.
7. Bake in the oven at 200 degrees for 25-30 minutes. Take it out and let it cool.
8. Prepare the soufflé: Take the eggs, separate the yolks and grind with sugar.
9. Pour gelatin with water in advance to swell and melt in a water bath.
10. We also grind the persimmons in a blender to a puree.
11. Place the cream on low heat and, stirring constantly, bring to a boil and immediately remove
12. Add gelatin and persimmon puree to the mashed yolks, mix the flour well, combine with cream. Place on the stove and whisk constantly until the mixture begins to thicken, but do not bring to a boil.
13. Remove the cream from the heat and pour it into the baked cake in the mold. Make sure there are still some edges left for the next layer.
14. Place in a cool place to cool, and then transfer to the refrigerator for 30-60 minutes until hardened.
15. Prepare jelly: dissolve sugar in water, grind persimmons into puree, mix them.
16. Fill the gelatin with water in advance and melt it in a water bath.
17. Mix gelatin with puree and pour everything over the frozen cream in the dessert.
18. Place in the refrigerator for 1-2 hours until completely frozen.

Our luxurious persimmon dessert is ready! It turned out incredibly tender, light, aromatic - melts in your mouth. This is such a simple recipe, but the dessert turns out better than many cakes

Vitamin smoothie made from persimmon and banana

For health, good appearance and well-being, a boost of energy and vigor for the whole day. I would like to offer a vitamin smoothie made from persimmon and banana. This is also an excellent option for satisfying hunger. It's very quick and easy to prepare!

Ingredients:

• persimmon - 1 piece;
• banana - 1 piece;
• natural yogurt - 100-150 grams.

Vitamin smoothie made from persimmon and banana. Step by step recipe

1. Take ripe persimmons. If it is very hard, then pour boiling water over it and peel it.
2. Blend banana and persimmon with a blender until pureed.
3. Add yogurt and beat well again.

All is ready! Pour the vitamin smoothie from persimmon and banana into a glass, garnish with fruit and enjoy the delicious taste.

Desserts with the simplest and most exotic ingredients are loved not only by children and avid sweet tooths. They are enjoyed with great pleasure by those who watch their figure and control the calorie count in a particular product included in dessert dishes.

Fruits and berries are very popular in desserts, among which you can often find the oriental beauty persimmon.

Persimmon desserts give the dish a unique and refined taste. The substances that make up this winter fruit make the dessert not only nutritious, but also very healthy. Famous restaurants consider it their duty to have this delicacy on their dessert menu.

We offer the most common recipes for persimmon desserts that will appeal to all lovers of this sunny berry.

Dessert with Persimmon and Banana

Compound: 1 banana, 4 persimmons, 1 tsp. lemon juice, a little cinnamon (optional).
Cooking method: Peel the banana, cut into slices and freeze in the freezer. Cut the persimmon, remove skin and seeds. In a blender, beat banana, persimmon, lemon juice and cinnamon. Place into serving bowls and decorate. Serve cold.

Chocolate dessert with Persimmon

Compound: 1 piece of persimmon, 12 leaves of fresh mint, lemon - 1 piece, 2 tbsp. sugar, 100 grams of chocolate.
Cooking method: Beat mint, peeled persimmon, sugar in a blender. Add squeezed lemon juice.
Melt the chocolate in a water bath. Mix all. Serve chilled.

Curd cream with persimmon

Compound: low-fat cottage cheese - 400 g, persimmon - 3 pcs.
Cooking method: Peel soft and juicy varieties of persimmon, remove seeds. In a blender, beat persimmons with cottage cheese until smooth.
Place in dessert rosettes and sprinkle with chocolate. If desired, you can decorate with cream.

Panna cotta with nuts and persimmons

Compound: milk - 250 g, cream (33%) - 250 ml, gelatin - 5 packs of 15 g, persimmon - 4 pcs, walnuts - 100 g, sugar - 100 g, 2 tbsp. water.
Cooking method: Pour milk, cream, sugar into a saucepan with a thick bottom, put half a vanilla stick. Put on the fire, as soon as the mixture begins to boil, immediately remove from the heat. Peel the persimmons, remove the seeds. Using a blender, make puree from soft and juicy persimmons. Add gelatin to milk and stir. Add the resulting mixture to the persimmon puree and beat. Pour into bowls and refrigerate for 8 hours.
To prepare caramel plates, you need to chop the walnuts, dissolve 100 g of sugar with water over low heat, as soon as the sugar begins to caramelize, add the nuts, pour the resulting mass onto parchment and cool.
Serve Panna to the cat, garnished with pieces of caramel and mint leaves.

Dessert with Persimmon and oat flakes

Compound: persimmon - 2 pcs., heavy cream - 200 ml, honey - 1 tsp, brown sugar - 2 tsp, almond flakes - 2 tbsp, oatmeal - 3 tbsp, a pinch of salt.
Cooking method:
Powder: Place oatmeal and almond flakes, salt, 1.5 tablespoons of sugar in a frying pan. Heat for five minutes until the sugar caramels. Cool.
Peel the persimmons from the skin and seeds, cut them, put them in tall glasses, sprinkle with half a tablespoon of sugar. For adults, you can add a little cognac or liqueur. Beat chilled cream with liquid honey until stable peaks form. Place the cream on top of the persimmons. Sprinkle sprinkles on top and refrigerate for 2 hours.

Persimmon Ice Cream

Compound:800 g persimmon, 2 cups cream, 300 ml milk, 50 g sugar, vanilla.
Cooking method: Peel the persimmons, make a smooth puree (set aside half for the sauce).
Whip the cream in a saucepan, add milk, sugar and honey, continuing to beat. Combine puree and mixture. Place in the freezer. Beat every half hour 6 times.
Tip: If you want a marbled effect, freeze the cream and milk mixture separately from the puree.
Line the base and walls of a 15*20 cm mold with parchment so that the paper is 2 cm higher than the walls of the mold. Chop semi-solid ice cream, beat with a mixer or chop in a food processor. Pour half the ice cream into the prepared pan, add 60 ml of persimmon puree, stir lightly to create a marbled effect. Pour in the remaining ice cream and repeat the process with 60 ml of persimmon puree. Cover and freeze until firm.

Persimmon by The content of useful microelements surpasses even such a vitamin-rich fruit as apples. It contains potassium, calcium, magnesium, phosphorus, iron, as well as vitamins A, C, P, pectin, tannin, glucose and fructose, which strengthen the immune system, improve digestion,calm the nervous system and increase performance.It can be eaten not only raw, but also added to many dishes. Desserts are especially delicious with it. We invite you to use some original recipes.

Fruit salad with persimmons

The simplest and most vitamin-packed dessert is fruit salad. Just a few ingredients and your healthy salad is ready!

Ingredients: apple – 3 pcs., persimmon – 2 pcs., walnuts – a handful, grapefruit – ½ pc., arugula – 50 g, pomegranate seeds – a handful, yogurt – 2 tbsp.

Cooking method: Cut the apples in half, remove the core and finely chop. Peel the persimmon and finely chop it too. Divide the grapefruit into slices. Fry the walnut kernels a little and grind them in a blender. Tear the arugula with your hands, lay out all the ingredients, sprinkle with pomegranate seeds, stir and season the salad with kefir.

Persimmon and chocolate dessert

Chocolate lovers will appreciate such a simple and bright dessert.

Ingredients: chocolate – 200 g, water – 150 ml, sugar – 30 g, cognac – 10 ml, cream – 300 ml, persimmon – 1 pc., mint.

Cooking method: Melt the chocolate in a water bath. Add water, cognac and sugar to it. Stir the mixture and pour in 100 ml of cream. Stir and cook for 5 minutes to form a thick cream. Pour it into bowls and refrigerate for 1 hour. Whip the remaining cream and place on top of the chocolate cream. Peel the persimmons and remove the seeds. Then cut into cubes, place in a blender and grind in a blender until pureed. Place the persimmon puree on the top layer. Place the bowls in the refrigerator for another 30 minutes. Before serving, garnish with mint leaves.

Persimmon and banana dessert

Making a simple and nutritious treat couldn't be easier!

Ingredients: banana – 2 pcs., persimmon – 3 pcs., lemon juice – 1 tsp, cinnamon – pinch, nutmeg – pinch, almonds – 50 g.

Cooking method: Peel the persimmon, remove the seeds, cut into cubes and place in a blender. Peel the banana, cut it and add it to the persimmon. Stir and add cinnamon, nutmeg, almonds. Then pour in lemon juice. Mix all ingredients into a homogeneous mass. Place in glasses and garnish with almonds.

Curd pie with persimmon

Persimmon goes well with cottage cheese. They make a delicious and flavorful pie.

Ingredients: flour – 450 g, butter – 250 g, sugar – 10 tbsp, egg – 5 pcs., baking powder – 10 g, salt – 1/2 tsp, cottage cheese – 700 g, sour cream – 2 tbsp. l., persimmon – 2 pcs., semolina, powdered sugar.

Cooking method: Sift 400 g of flour. Add 6 tbsp. sugar, salt, baking powder and pieces of butter. Using your hands, rub the flour mixture into the butter. Add 2 eggs one at a time, knead into an elastic dough and refrigerate for 30 minutes. For the filling, combine the remaining eggs, sugar, flour, sour cream and cottage cheese in a blender. Remove the seeds from the persimmon and cut into thin pieces. Grease a baking dish with butter and sprinkle with a little semolina. Distribute the chilled dough evenly over the bottom of the pan, making low sides. Place 2/3 of the curd mass on the dough and carefully smooth it out. Place persimmon pieces on top. Add the remaining curd mass and smooth again. Bake in an oven preheated to 180 degrees for about 40 minutes. Sprinkle the finished pie with powdered sugar.

Persimmon baked in sour cream sauce

This delicious dessert will win over your friends and family.

Ingredients: persimmon – 6 pcs., sugar – 250 g, lemon – 1 pc., egg – 2 pcs., flour – 2 tbsp., sour cream – 1 glass, powdered sugar – 1 tbsp., vanillin – 1 pinch.

Cooking method: Fill the persimmon with water so that it completely covers the fruit. Add 200 g of sugar, zest and lemon juice to it. Place over high heat and bring to a boil. Then remove from heat, cover and leave for 30 minutes. Remove the persimmon, peel it and remove the seeds. Beat the eggs with the remaining sugar, mix with flour and sour cream. Place the persimmons in a baking dish and cover with sour cream sauce. Bake in an oven preheated to 180 degrees for 20 minutes. Serve sprinkled with powdered sugar mixed with vanilla.

Bon appetit!

The long-awaited time has come for persimmon lovers! This sweet exotic berry is usually eaten fresh and separately, and the reason is that few people know what wonderful dishes can be prepared from it! Start with light desserts with persimmons - they are not only tasty, but also extremely healthy. Despite the fact that orange fruits are very sweet, their calorie content is low. Persimmons make delicious puddings, jellies, and mousses. It goes well with whipped cream, yogurt, sour cream and ice cream.

Panna cotta with caramel persimmon and pomegranate

INGREDIENTS

Cream (35%) – 150 ml

Milk – 150 ml

Cloves (buds) - 3 pcs.

Cinnamon – 1 pinch

Vanilla essence – 3 drops

Cane sugar - 3 tbsp.

Gelatin - 1 tsp.

Water - 3 tbsp.

Persimmon – 1 piece

Pomegranate - 1 handful

HOW TO COOK

1. Soak the gelatin in water to swell and leave for 10 minutes.

2. In a small saucepan, combine the cream with milk, add cloves, cinnamon, vanilla essence and 2 tbsp. cane sugar. Place on low heat and bring to a boil. Remove from heat and cover with a lid, leave for 10 minutes!

3. Strain our creamy mixture and add the swollen gelatin. Stir well until the gelatin dissolves and strain again. Pour into portioned molds or glasses and place in the refrigerator to harden for 1 hour.

4. Peel the persimmons and cut them into cubes. Sprinkle with 1 tbsp. cane sugar and place on low heat. Simmer for 5-7 minutes, stirring occasionally. Let cool.

5. Take out the frozen creamy layer and lay out the cooled persimmons. Sprinkle with pomegranate seeds and serve.

Layered dessert with hazelnut praline

INGREDIENTS

Children's sweet cheese - 100 g

Cream (35%) – 100 ml

Hazelnuts – 80 grams

Butter - 1 tsp.

Cane sugar - 1 tbsp.

Persimmon – 1 piece

Grated nutmeg - 1 pinch

Ground cinnamon - 1 pinch

HOW TO COOK

1. Coarsely chop the hazelnuts and fry them in a dry frying pan. Add butter, cane sugar and 1 tbsp. water. The sugar should caramelize. Place the nuts on baking paper and leave to harden.

2. Combine baby cheese with cream and beat well with a submersible blender.

3. Peel the persimmons and cut them into small pieces. Add a pinch of cinnamon and nutmeg. Mash well with a fork.

4. Place curd mass and persimmon in layers into portioned glasses. The last layer should be the curd layer. Place in the refrigerator for 20 minutes to harden.

5. Before serving, sprinkle the dessert with hazelnut praline and decorate with mint leaves.

Orange Delight

INGREDIENTS

orange

HOW TO COOK

Beat 1 persimmon in a blender with 1 banana. Add 1 orange. Beat everything well again. Divide the dessert among the bowls. Chill and enjoy.

Fruit dessert “Slimness”

INGREDIENTS

bran - 4 tbsp. l.

persimmon-1 piece

yogurt-1 piece

honey - 2 tbsp. l.

grapes to taste

HOW TO COOK

Cut persimmon and kiwi into small pieces.

Combine bran with persimmon, add honey, mix everything carefully.

Place pieces of kiwi on the bottom of cups (bowls, glasses), then persimmons with crispy bran.

Pour yogurt on top.

Decorate the dessert with grapes, a piece of kiwi, and jam if desired.

Bon appetit!

Soufflé cake with persimmon and apricot jam Darbo “Orange Clouds”

INGREDIENTS

1 large ripe persimmon

100 m freshly squeezed orange juice

1 tbsp. apricot jam Darbo

5 g gelatin

For decoration:

Darbo confiture, mint

HOW TO COOK

Soak gelatin in orange juice until it swells.

Peel the persimmon from the skin and remove the seeds. Place the pulp in a blender bowl, add confiture, and grind until smooth.

Dissolve the gelatin in a water bath until completely dissolved, add to the persimmon puree, and stir.

Beat the mixture until the volume increases 2-3 times at high mixer speed.

Pour into molds and refrigerate for several hours until set.

Remove the finished cakes from the molds, decorate with confiture and mint.

Panna cotta ai loti

INGREDIENTS

Milk - 250 g

Cream (33%) - 250 g

Gelatin (in plates) - 5 pcs.

Cane sugar Mistral - 50 g

Persimmon (soft, small) - 4 pcs.

Walnuts (for caramel discs) - 100 g

Cane sugar Mistral (for caramel discs) - 100 g

Water (for caramel discs) - 2 tbsp. l.

HOW TO COOK

1. In general, the recipe is very simple, the only drawback is that you have to wait for it to harden, otherwise everything should go like clockwork!

We will need gelatin in plates, but if you don’t have that, don’t despair, take regular, trace. instructions on the packaging.

Soak 5 plates for 10-15 minutes in cold water.

2. For this recipe we need Mistral brown sugar.

3.Pour milk, cream, sugar and half a vanilla stick into a saucepan with a thick bottom.

Place the saucepan on the fire; as soon as the mixture begins to boil, immediately remove from the heat.

4.In the meantime, wash the persimmons; we will need very ripe, soft ones.

5.Pure it using a blender.

6.Now remove the vanilla stick from the milk mixture.

Squeeze the gelatin and add it to the milk mixture, stir well until the gelatin dissolves.

Then pour the resulting mixture into the persimmon pulp and beat with a blender.

Pour into bowls and place them in the refrigerator for 8 hours.

7.Now let’s prepare the caramel slices.

For this we need walnuts, which need to be chopped.

8. Dissolve 100 g of sugar with water in a saucepan with a thick bottom over low heat, as soon as the sugar begins to caramelize, add nuts, pour the resulting mass onto parchment and cool.

9.Serve panna cotta garnished with pieces of caramel and mint leaves. Bon appetit!!!

Dessert made from avocado, persimmon and cottage cheese.

INGREDIENTS

1 avocado

grainy cottage cheese

sour cream is not greasy

sugar powder

HOW TO COOK

I made this recipe for a long time, but didn’t use avocado, I saw this recipe here and decided to combine it with mine

mix cottage cheese with sour cream and sugar to taste

Grind the avocado pulp in a blender with powdered sugar and 2 tbsp. sour cream

peel the persimmons and grind them in a blender

lay in layers: cottage cheese, avocado cream, cottage cheese, persimmon

very quick, tender and healthy dessert

serve well chilled

Fruit dessert.

INGREDIENTS

1 box of marshmallows

bananas - 2 pcs.

pear - 1 pc.

persimmon - 1 pc.

kiwi - 3 pcs.

frozen strawberries - a few for decoration

1 pack of Dr. cream Oetker (five minutes)

milk for cream (quantity written on package)

50 g cream

a little plum. oils for cream

coconut flakes for dusting

1. So, let's begin... Open the refrigerator and see what kind of fruit we can dig up here, as well as milk, cream, plums. oil.


2. I took 1 pack of Dr. cream. Oetker (five minutes) Prepare the cream as written on the package, I added 50 grams of cream to the milk

3. You can cook without oil, but I like it with plums. oil, the cream turns out very delicate, and the taste of the oil is not felt...

4. The cream is ready, cut the fruit... Place the cut marshmallow slices on a dish.

5. On marshmallows - slices of one type of fruit. (I have 1 layer of fruit - bananas) Lay out the order of fruits as you want...

6. Lubricate with cream... lay out a layer of marshmallows

7. The next layer is slices of another type of fruit - kiwi, again greased with cream. marshmallow layer...

8. Then we lay out the persimmons...

9. grease with cream... and lay out the last layer of marshmallows...

10. and finally - place the pear slices on the marshmallows

11. Coat the entire mini-cake with the remaining cream, decorate with the remaining fruit... The cream can be anything you create, the main thing is that it combines with the fruit.

12. sprinkle with “snow”, i.e. coconut flakes. That's all! It cooks very quickly, the number of layers of fruit and marshmallows is at your discretion. Repeat layers, replacing fruits, until the marshmallows are gone. Imagine!

13. And this beauty must be put in the refrigerator, and the dessert must be kept for at least two hours. And may happiness come to you!

Persimmon with cream


INGREDIENTS

Very ripe persimmon - 1 pc.

Cream (10%) - 50 ml.

Sugar - 2 tsp.

HOW TO COOK

Peel the persimmon and remove the seeds (if any).

Beat persimmon pulp, cream and sugar in a blender for 10-15 seconds!

You can sprinkle chocolate chips on top (if you like).

Persimmon jelly “New Year’s”

INGREDIENTS

– 2 persimmons

- 2 tbsp. honey

- 20 g gelatin

- 100 ml boiled water

HOW TO COOK

Soak gelatin in warm water, stir until completely dissolved. Peel the persimmon, remove the seeds, chop (I did this in a blender, but in fact you can just cut it into small pieces, I’ll try that next time)

Line the bowls (bowls) with cling film so that the edges hang over.

In a saucepan, mix persimmon pulp with gelatin and honey (if the honey is candied, heat it in a water bath), heat until the gelatin is completely dissolved.

Pour the mixture into the prepared bowls, lift the edges of the film and twist them to form balls. Cool in the refrigerator for 2 hours.

Before serving, remove the jelly from the film.