Heat the half-and-half and sugar to a simmer. Turn the heat off, add the pandan leaf and lime zest and let steep for 5 minutes. Put the pandan mixture into a vita prep with only half of the leaves (about 1 ounce, discard the rest). Puree until the mixture turns green. With the blender running, add the xanthan gum and puree on high for 1 minute. Divide the caramel between the ramekins. To prepare the custard for the Panna Cotta, put the cream, sugar, and vanilla in a pot and heat, stirring until the sugar has fully dissolved (don't let the mixture boil). Remove the pot from the heat and let it cool to lukewarm. You can use an ice bath to speed this up. Meanwhile, in a medium saucepan, heat cream, sugar, vanilla extract or vanilla pod, sliced in half and with the seeds scraped out, on medium heat and bring just to a boil until sugar dissolves. Remove from heat and discard vanilla bean. Stir in gelatin and immediately whisk until smooth and dissolved. In a medium saucepan, combine the agar agar, full-fat coconut milk, vanilla extract, and sugar. 2. Bring to a Boil. Cook over medium heat, stirring constantly with a whisk until all the sugar has dissolved. Bring the mixture to a boil and cook for 1-2 minutes, stirring constantly until the agar agar has dissolved. 3. Instructions. Whisk together one cup of the canned coconut milk and lemon zest in a medium pan. Bring to just below a boil, turn off heat, cover, and allow to infuse. Pour the rest of the coconut milk into a shallow bowl and sprinkle the gelatin evenly over the surface and allow to BLOOM for 10 minutes. Set aside to cool. 5. To make the jelly, slice the rhubarb into 2mm slices. Bring the rhubarb up to boil with the sugar and apple juice, then simmer with a lid on for 2 minutes. 150g of rhubarb, finely diced. 75g of caster sugar. 75g of apple juice. 6. Use a stick blender to whizz until smooth, then allow to cool. Qu4dTz. 1365718227541359323326313
