Place gelatine leaves into a bowl with cold water to soften.
Place heavy cream, caster sugar, ground cinnamon and vanilla beans (or vanilla extract) into a saucepan and bring to a simmer. The mixture should not boil.
Remove from heat immediately and stir in the softened gelatine leaves and whisk to combine.
Pour the mixture into serving cups and keep refrigerated until it sets. This should take an hour or two.
Scoop out the flesh of the persimmon and discard the skin. Remove seeds, if any.
Place it in a food processor and add caster sugar.
Mix until smooth.
Pour over the chilled panna cotta.
Place into the fridge for an hour, which will let the pectin do its magic and create a jelly.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu