Sprinkle the gelatine over the 50ml of water, give it a stir, and leave it to bloom for 5 minutes. Pour the milk, condensed milk, sugar, and salt in a pot, and heat it up until it starts to steam. Add in the bloom gelatine, and bring the whole thing to a boil and immediately take it off the heat. Let it cool in the pot for 15-30 minutes, then pour it through a sieve into small wine glasses or a silicon mould, or any other vessel you’d serve the panna cotta in. Chill it in the refrigerator for at least 4 hours, or overnight, until it is set.

Soak the red beans in water for at least 3 hours, or up to 12 hours overnight. Then, place the red beans, water, sugar, and salt in a pot and bring it to a boil. Let it simmer for 30 minutes to an hour, until the red beans are super soft, and mashable with a fork. (The cooking time will vary depending on how long the beans have been soaked for. For an overnight soak, 30 minutes should do it.) Roughly mash up the red beans when it’s cooked. Then, let it cool in the pot until lukewarm, then transfer it into a container, and pop it into the freezer until the next day, or until it’s frozen solid. Then, using a fork, scrape the block of red bean ice to get granita-like shavings. Keep it in the freezer until you’re ready to serve.

Put the caster sugar, water, and all the spices in a small pot or saucepan, and bring it to a boil. Add in the persimmon slices, and let it simmer for 10 minutes, until the persimmons turn glossy and softens slightly. (If you’re using really ripe, soft persimmons, cook it for 5 minutes or less.)

Heat your oven to 160°C. When the persimmons are done, spread them out onto a lined baking tray, and roast them in the oven for 15-20 minutes, until they’ve dehydrated slightly. When they’re done, remove from the oven and let them cool to room temperature.

Fish out the spices from the syrup the persimmons were cooking in, and bring it to boil. Let it simmer for 10-15 minutes until it starts to brown and darken into a fragrant caramel. (Be sure to watch it so it doesn’t burn!) Don’t let it get too dark and thick because it’ll harden as it cools, and you still want it to be pourable. (You can add some water to it at the end if you think you’ve gone too far.)

Unmould the pannacotta onto a plate. (Or skip this if you’re serving it in a glass.) Then, serve with the roasted persimmons and red bean ice, and drizzle the spiced caramel all over!