Add sugar to water, add ginger, star anise, lime juice and zest to create syrup for poaching and bring to the boil

Add persimmons slices to syrup, bring back to boil, turn of the heat and set aside to cool

Once cold place into the refrigerator

Place a saucepan half filled with water onto medium heat and place a heat resistant glass bowl on top of the saucepan

Add chocolate to the bowl and slowly melt

Separate the egg whites and yolks in separate bowls

Add sugar and vanilla essence to the egg yolks and whisk until pale in colour

In a separate bowl whip the cream

Whisk the egg whites, when almost stiff add salt

Remove the chocolate bowl from the saucepan and gradually add the egg yolk mixture, making it fairly firm

Gradually fold in the cream and then gently fold in the egg white

Place mixture into the refrigerator and chill for at least 2 hours or until mousse is firm

Place persimmons onto a plate, top with a generous dollop of white chocolate mousse and garnish with lime zest