Measure out 6 tablespoons of the orange or mango juice and set aside. Add the star anise to the remaining juice and the sugar in a saucepan and heat gently for 2–3 minutes, stirring frequently, until the sugar has dissolved. Remove from the heat and allow to stand until cold. Remove and discard the star anise.
Put the reserved orange or mango juice and the gelatine in a small bowl and leave to stand for 5 minutes. Heat over a pan of gently simmering water and leave until the gelatine has dissolved completely.
Remove the gelatine from the heat, leave to cool for 5 minutes and then stir it into the sweetened orange juice. Pour the mixture into a 600 ml (1 pint) loaf tin or jelly mould or into 6 individual jelly moulds. Chill for 20 minutes.
Cut the tops off the persimmons, peel back the skin and cut the flesh into small dice. Mix the persimmons with the blueberries and stir into the orange or mango jelly which will have begun to set. Return to the refrigerator and chill for 4 hours or until required.
When ready to serve, dip the mould or moulds into warm water to loosen the jelly, then turn out on to a plate. Serve topped with physalis, slices of persimmon and single cream, if liked.