How to cook
Soak the gelatin in cold water.
Pour the milk and cream into a pot. Sweeten it with two tablespoons of sugar. If you want it to have a sweeter taste, you can add three, but I think well-ripened persimmons are sweet enough and do not need more sugar.
Heat the liquid, while being careful not to boil it. As soon as the surface starts to smoke, remove the pot from the hob.
Add the softened gelatin and stir vigorously until it has dissolved.
Add the persimmon puree and strain it through a sieve.
Pour the liquid into suitable cups. When the panna cotta has cooled, move the cups into the refrigerator, so that the gelatin can set.
Before serving the persimmon panna cotta, dip the cups briefly in warm water and turn it over onto a plate.
Pour it with the persimmon puree and serve it immediately!