Persimmon Pudding 柿子(富有柿)布丁

I made Persimmon Mousse before and this pudding is a bit different from that. If you want a smoother and creamy texture. You should go for Persimmon Mousse. But for healthier alternative, this pudding is less creamy but it is healthier. And it is much easier to do than the mousse. Mousse contains whipping cream, egg yolk and gelatine. And this pudding only contains persimmon, milk and sugar.

Ingredients: (12 puddings)
5 persimmons (Pic 1), puree  (about 550ml)
milk (550ml)
Sugar syrup (amount adjust to taste) 3 tbsp

(The ratio of persimmons and milk is 1:1 and sugar added adjust to taste)

Directions:
Pureed persimmons. (Pic 2)
Add sugar syrup and milk to persimmon purees.(Pic 3)
Blend to well mixed.
Pour into mold or jelly cup.(Pic 4)
Refrigerate for 3-4 hours.
Unmold or serve directly from jelly cup.