Persimon® kaki Charlotte

500 g “Persimon®” kaki
Rum syrup
For the custard:
250 ml milk
250 ml cream
50 g cornstarch
125 g sugar
6 egg yolks
1 knob of butter
Half a lemon
For the syrup: mix all the ingredients and bring to a boil for 2 min. Remove and leave to cool.
For the custard: heat the milk, cream, vanilla open lengthwise and lemon peel in a pot. After boiling, remove from heat and leave to set for 30 min.
In a bowl, whip the yolks together with the sugar and cornstarch, mix with milk while continuing to whip, and place over low heat until it reaches a temperature of about 85ºC (just before breaking to a boil) while continuing to stir. Strain, scrape the vanilla seeds out and incorporate them in the cream. Add the butter and beat.
Peel the “Persimon®” kakis and cut into ball shapes, reserving the rest for the cream.
For the Persimon® kaki cream: mix equal parts of Persimon® kaki pulp and custard and set aside.
Bathe the ladyfingers in rum syrup, letting them soak just enough to prevent them from breaking up.
Assemble the charlotte in a mould placing the ladyfingers around the inside. Fill it with Persimon® kaki cream and leave to cool in the fridge.
To serve, place a few of tablespoons of custard lightened with a little milk on the base of the plate. Place the charlotte on top of the custard, decorate with Persimon® kaki balls and their peels marinated in the rum syrup, and sprinkle with ground cinnamon.