Cut the persimmon into pieces, put on a plate. Sprinkle with halva crumbs. Put a ball of buckwheat ice cream next to it, which can be replaced with any.
Top everything with custard with seeds. To do this, grind the fried peeled sunflower seeds in a blender with sunflower oil until a homogeneous consistency. Heat the milk in a saucepan, add cream, starch, sugar and gelatin, mix everything until the consistency of the sauce.