I'd never heard of leave alone seen or tasted a persimmon until I came to the US of A. My impression at first bite was.. EEEEWW, this is terrible and never could understand how such a beautiful colorful fruit could be so puckeringly tannic. (you see, no one told me about the ripening process for a Hachiya). It took me some time to overcome this first introduction and begin to appreciate its silky (perfectly ripened) mango like nuances with a flavor that reminded me of Chikoos (sapota) that I grew up with. I love them in Lassi's with a hint of chai spice and orange blossom water, but that is another recipe. <br />Pairing cloves with persimmons was purely random but i loved the way the spice complements the blood orange that boosts the vibrant color. (of the intermediate fruit blend). This striking crimson color pales into a beautiful salmon/peach tone when combined with the whipped cream. I prefer to use vegetarian friendly agar in lieu of gelatin since it tends to hold up better at higher temperatures

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