Preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit)

Soak the gelatin sheets in cold water for 10-15 minutes.

Combine heavy cream, milk, coconut milk, and sugar in a saucepan.

Heat the ingredients to 80 degrees Celsius (176 degrees Fahrenheit) and then remove the saucepan from the heat.

Squeeze the soaked gelatin sheets to remove excess water and add them to the hot mixture.

Stir thoroughly until the gelatin dissolves.

Strain the mixture through a sieve and place it in the refrigerator to cool.

Once cold, pour the mixture into a dessert mold designed for molding liquids into half-spheres.

Place the mold in the refrigerator until it sets.

 

Place egg whites and sugar in a bowl that can withstand a water bath.

Position the bowl over a pot of boiling water - the bottom of the bowl should not touch the water.

Whisk vigorously until the mixture becomes thick and syrupy and all the sugar crystals are dissolved.

Remove the bowl from the heat and use a palette knife to spread a very thin layer of the meringue mixture onto a sheet of baking paper.

Bake the meringue in the oven for about 45 minutes until it is crispy.

Remove the meringue from the oven.

Use a blow torch to brown the surface until it is light brown, then break the meringue into appropriate sized pieces for later use.

Soak gelatin sheets in cold water for 10-15 minutes.

Whisk eggs, passion fruit puree, and sugar together in a bowl that can withstand a water bath.

Place the bowl over a pot of boiling water - the water should not touch the bottom of the bowl.

Stir the mixture with a wooden spoon until it begins to thicken.

Add the soaked gelatin and butter to the mixture and stir well.

Remove the bowl from the heat and strain the mixture through a sieve.

Pour the mixture into a piping bag and place it in the refrigerator to cool.

Combine mango puree, water, and sugar in a saucepan.

Add agar agar and whisk it into the liquid until it is dissolved.

Strain the liquid through a sieve and place it in a baking pan to cool.

Once the gelée has set, cut it into small cubes measuring 1x1 centimeter.

Pour water and tapioca pearls into a saucepan.

Bring the saucepan to a boil and let the contents simmer over low heat until the center of the pearls is just a small white dot.

Rinse the tapioca pearls in cold water and drain them.

Add palm sugar and coconut milk, stir thoroughly, and set aside.

Caramelized pineapple is made by heating sugar, water, and glucose syrup in a saucepan while stirring.

Stir until all the sugar is dissolved and the liquid is lightly browned.

Add pineapple and saffron and let the fruit caramelize.

Remove the saucepan from the heat and take out the pineapple pieces.

Place them on baking paper to cool.

 

Place the cold panna cottas on the plates.

Garnish with passion fruit curd, coconut sago, caramelized pineapple, pieces of burnt meringue, and mango gelée.