Last time I made myself a workout recovery shake using one kaki persimmon and one scoop of protein powder, I was surprised to see my shake turn into a solid jelly in a couple of minutes.
I wondered what kind of chemical reaction had made my shake turn solid, but I couldn’t find any information by googling that interesting phenomenon. I assume it has to be the kaki’s pectin that’s responsible for the ‘jelly effect’.
I also found a similar blog post, which confirmed the fact that I wasn’t the only one turning kakis into jelly without using any kind of gelatin or agar-agar.
I’ve tried this recipe using protein powder, egg white powder and fresh egg whites with good results. However, I can’t guarantee you that the jelly effect will take place each and every time. I’ve also tried with just kakis and water and it didn’t work. The kakis I used were all very ripe.
– One big kaki
– 2 fresh egg whites (at room temperature) // or 20 grams of egg white powder // or 1 scoop of protein powder
Peal and cut the kaki in pieces, place it in a blender. Add protein or egg whites. (Eventually add a bit of water if you’re afraid the mix is going to be too thick). Blend well until the mix starts increasing in volume. You don’t need that much time though, less than one minute should be enough. (I don’t have a powerful blender, just a normal cheap one.) Once you’re done mixing, wait around 30 seconds: the mix should then jellify.
Estimated nutrition facts : add the nutrition facts of one big kaki (118 kcal, 31 g carbs, 21 g sugar, 1 g protein, 0 g fat, 6 g fiber) + the nutrition facts of the protein source of your choice. It’s a great post workout treat, especially if the kaki you’re using is very ripe and sweet.