Coconut Pannacotta and Dill Jelly

Experimental but it works.

1. 1

   For the Pannnacotta:
   Heat cream milk vanilla malibu and caster.
   Add gelatine pass onto bowl above ice whisk to combine pour into shot glasses - 2 thirds full and put in fridge to set.
   
   To Make Dill Jelly:
   Take 2 cups of dill, wash and drain them, then coarsely chop and put in a medium saucepan. Use the bottom of a glass to crush and macerate the leaves. Add 2 cups of water, bring slowly to a boil, and boil for just 10 seconds.
   
   Remove the pan from the heat, cover and let sit for 15 minutes to release the herb leaves essential flavor.
   
   Strain 1 1/2 cups of this liquid from the pan and pour through the strainer again into another large, deep saucepan.
   
   Add 2 tablespoons of plain (unseasoned) rice vinegar (if you can't find rice vinegar, use regular distilled vinegar), a pinch of salt and 3 1/2 cups of granulated sugar.
   
   ring the mixture to a hard boil, stirring constantly. When the boil can't be stirred down, add 3 ounces of liquid pectin. Return to a hard boil that can't be stirred down and boil for exactly one minute, then remove saucepan from the heat.
   
   Skim off any foam and pour the hot jelly into container allow to cool slightly, them fill the top if the pannacottas with this only 1 third if shot glass.