Ocean Panna Cotta Recipe with Jordan Chef’s Reserve Caviar

Ingredients

• 2 ounces Jordan Chef's Reserve Caviar
• Toasted kombu for garnish
• Benne seeds for garnish
• ½ cup whole milk
• 1 tsp sea salt
• 1 tsp coriander
• ½ tsp fennel seed
• 1 tsp Meyer lemon zest
• 1 3-inch piece dried kombu
• 3 sheets gelatin
• 2 tsp white shoyu soy sauce
• 1 tsp yuzu juice
• 2 tsp Meyer lemon juice
• ½ cup cream
• 2 bunches scallions
• 1 bunch chives
• ¾ cup grapeseed oil
• ½ tsp sea salt
• ¼ cup forbidden rice (heirloom Chinese black rice)
• 1 cup water
• 2 cups rice bran or grapeseed oil