2 cups persimmon purée
3 tablespoons Sugar
1 lemon (grated zest)
1/4 teaspoon salt
1 1/2 teaspoons unflavored gelatin
1/2 cup heavy (whipping) cream (chilled, plus 1/3 cup for garnish)
2 ripe Hachiya or Fuyu persimmons (peeled, seeded and cut into small dice as garnish)