To make the jelly:

1. Soften the gelatine sheets in a bowl of cold water.
2. Gently warm the poaching liquor in a bowl or saucepan, then add in the gelatine leaves and stir to dissolve. 
3. Chop the pears, divide between 6 glasses, then pour over the jelly liquid.
4. Chill in the fridge for at least 4 hours until set.

To make the pannacotta:

1. Soften the gelatine sheets in a bowl of cold water.
2. Warm the coconut milk, almond milk and sugar in a saucepan and stir until the sugar has dissolved.
3. Add the vanilla extract.
4. Remove from the heat and add in the gelatine leaves and stir until dissolved. 
5. Cool slightly before pouring over the set jellies. Chill in the fridge for at least 4 hours. 
6. Serve with oat biscuits alongside and crumbled on top and optional lemon zest.