Persimmon Hors D'Oeuvres with Anchovies

Directions

1. Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes.
2. Peel persimmon and remove pulp.
3. Place pulp in a saucepan with a little water and bring to a boil.
4. When mixture starts to boil, add drained gelatin and cook for five minutes until gelatin is dissolved.
5. Remove from heat and pour it into a shallow container, so that jelly layer is about 4-5 mm (approximately 1/4 inch) thick.
6. Refrigerate until completely set.
7. To serve, cut persimmon jelly into squares and put on a cracker, if desired.
8. Or, top persimmon jelly square with an anchovy and sprinkle with black sesame.