Method

• 1.
  For the custard, place coconut cream, pandan, cardamom and sugar in a pan over medium heat and bring to a simmer. Cook for 3-4 minutes until fragrant, then set aside for 20 minutes to infuse.

• 2.
  Strain, discarding solids. Return custard to pan, place over medium heat and bring to a simmer. Dissolve cornflour in 1/2 cup (125ml) water, then stir into cream and bring to the boil. Remove from heat.
• 3.
  Divide among 6 bowls and set aside at room temperature for 1 hour to set. Meanwhile, bring a saucepan of water to the boil over medium heat.
• 4.
  Blanch the persimmons for 30 seconds, then refresh in iced water. Peel persimmons and cut into 8 wedges. Combine wine, orange juice, sugar, ginger and cinnamon in a pan over medium heat.
• 5.
  Bring to the boil, then add persimmons. Cook, covered for 6-8 minutes until tender.
• 6.
  Remove persimmons and set aside. Cook syrup for a further 4 minutes or until reduced by half. Pour over persimmons. Chill until needed.
• 7.
  Serve the custards topped with persimmons, syrup, macadamias, mint and pomegranate seeds.