Lemongrass, Coconut Rice (Risotto) Pudding With Jasmine Tea Jelly

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   ["Method", "1. Start with placing the tea bags into the pint of water & bring to the simmer, leave the tea bags in for 3 minutes then remove. Add 100g sugar, (you don't want to make the tea to sweet you still need to taste the jasmine, so add the sugar according to taste). Keep the pan on the stove for a further 10mins then remove. Get the gelatine leaves (I used 5) dissolve in 4 tablespoons of tea, then add the dissolved gelatine to the rest of the Tea, mix in thoroughly. Pour onto a flat tray with edges & let it set in the fridge.", "2. Place the risotto into a pan with the sake & let the rice soak the wine(medium heat), once all the liquid has been absorbed add the lemongrass, the seeds from within the vanilla pod, 150g sugar & start to gradually add the coconut milk. Once the coconut milk has been absorbed add some more, stir constantly. Continue to add the coconut milk until the rice is cooked.", "3. If you don't want a strong coconut flavour, add some milk to tone the flavours down a little.", "4. Once the rice is cooked place into a shallow container & allow to cool.", "5. Arrangement: Cut out a ring of rice & place in the centre of the plate, cut out a ring of your set jelly & place on top & repeat so that you have 2 layers. I served mine with a puff pastry slice on the side."]

* Per serving · 4 servings · Values may vary.