Infuse <quantity>300<unit>ml</unit></quantity> of heavy cream with <quantity>8 stalks</quantity> of lemongrass for 24hr in the refrigerator. Strain the lemongrass and add the cream to a pot

Add <quantity>300<unit>g</unit></quantity> of all-purpose flour to a bowl

Add <quantity>50<unit>g</unit></quantity> of brown sugar

Add <quantity>25<unit>g</unit></quantity> of crushed Brazil nuts and <quantity>25<unit>g</unit></quantity> of crushed cashew nuts

Add <quantity>1<unit>tbsp</unit></quantity> of cinnamon powder

Add <quantity>¼<unit>tsp</unit></quantity> of salt

Mix to combine the dry ingredients

Add <quantity>200<unit>g</unit></quantity> of softened, cubed butter

Mix with your hand until all the ingredients are incorporated and the dough is smooth and homogeneous

Shape the dough into <quantity>2</quantity> balls and flatten each into a large plastic bag, or between two pieces of cling film

Roll out each ball of dough until it is <quantity>3<unit>mm</unit></quantity> thick

Chill dough for 1h until it is firm

Add <quantity>350<unit>g</unit></quantity> passion fruit pulp to a pot

Add <quantity>100<unit>ml</unit></quantity> of water

Add <quantity>150<unit>g</unit></quantity> of palm sugar

Simmer on low heat until the mixture thickens and the temperature reaches <temperature>116<unit>°C</unit></temperature>

Remove from the heat. The passion fruit syrup is ready

Preheat the oven to <temperature>160<unit>ºC</unit></temperature>

Transfer the dough to a cutting board. Cut and remove the top side of the plastic bag

Cut the dough with a <quantity>10<unit>cm</unit></quantity> ring cutter. Transfer the rounds to a tray lined with parchment paper or a silpat

Bake the dough for 30m, until deep brown

Let the dough cool completely and get crispy. The brown sugar, nut & cinnamon sablée is ready

Put <quantity>1½<unit>cups</unit></quantity> of caster sugar in a sauce pan

Add <quantity>⅔<unit>cup</unit></quantity> of vinegar

Add <quantity>¼<unit>cup</unit></quantity> of water

Add <quantity>¼</quantity> piece of star anise

Add the white ends of <quantity>2<unit>stalks</unit></quantity> of lemongrass

Simmer on medium heat until the sugar is fully dissolved

Pour the warm syrup over <quantity>1</quantity> diced pineapple through a sieve

The sweetened pineapple is ready

Add <quantity>300<unit>ml</unit></quantity> of milk

Add <quantity>160<unit>g</unit></quantity> of palm sugar

Simmer on medium heat and stir until the liquid reaches <temperature>80<unit>°C</unit></temperature>

Hydrate <quantity>8<unit>g</unit></quantity> of unflavored powdered gelatin in <quantity>40<unit>ml</unit></quantity> of water. Mix properly. Let rest for 5m until the gelatin dissolves

Melt the gelatin in a microwave for 40s on high power. Pour into the warm cream. Mix until completely combined

Grease the molds with vegetable oil

Pour the panna cotta mixture into the molds

Place in the refrigerator for 6h until firm

Place each mold briefly in warm water to release the panna cotta

Flip the panna cotta over the brown sugar, nut & cinnamon sable

Serve with some of the sweetened pineapple and passion fruit syrup

Add pieces of dried orange, toasted coconut chips, and edible flowers

The passion fruit & lemongrass panna cotta is ready. Enjoy!