Caramelized White Chocolate Namelaka...Caramelized White Chocolate Namelaka with Smoked Bergamot & Buckwheat

An exquisite interplay of velvety caramelized Valrhona chocolate namelaka, bright smoked bergamot fluid gel, compressed verbena pear, and a nutty roasted buckwheat crisp.

Ingredients

Cooking Instructions

1. 01

   Preheat an oven to 120°C (250°F). Spread the white chocolate evenly over a silicone baking mat. Roast for 35–40 minutes, stirring thoroughly with a heatproof spatula every 8 minutes until it takes on a deep amber-blonde color and fragrant nutty aroma.

2. 02

   Soften the gelatin sheets in ice-cold water for 5 minutes. In a saucepan, bring the whole milk and glucose syrup just to a simmer. Squeeze excess water from the gelatin and whisk it into the hot milk until dissolved.

3. 03

   Pour the warm milk mixture over the caramelized white chocolate in three additions, emulsifying with an immersion blender held at an angle to avoid incorporating air bubbles. Gradually stream in the cold heavy cream until glossy and completely homogeneous. Transfer to a container, press plastic wrap directly to the surface, and chill for at least 6 hours (preferably overnight) to set.

4. 04

   Infuse the bergamot purée with Lapsang Souchong tea over gentle heat at 70°C for 6 minutes; strain. Whisk in the agar-agar and bring to a rolling boil for 1 minute. Pour into a shallow tray and refrigerate until fully set into a firm gel.

5. 05

   Transfer the chilled bergamot gel to a high-speed blender and blend on high speed for 90 seconds until a velvety, ultra-smooth fluid gel forms. Strain through a fine-mesh chinois and reserve in a pastry piping bottle.

6. 06

   Preheat the oven to 160°C (320°F). In a small bowl, rub the buckwheat flour, cubed butter, demerara sugar, and pinch of Maldon sea salt together between fingertips until fine sand-like crumbs form. Fold in the toasted buckwheat groats. Spread onto parchment paper and bake for 12–14 minutes until deeply golden and crisp; cool completely.

7. 07

   Cut the peeled Nashi pear into 4mm brunoise. Place in a vacuum bag with 20ml of simple syrup and the crushed lemon verbena leaves. Pull a 100% vacuum to compress the pear until translucent (or macerate tightly covered in a small ramekin for 30 minutes).

8. 08

   To plate: Place a spoonful of buckwheat crumble slightly off-center on chilled ceramic plates. Using a warm, dry spoon, shape a pristine quenelle of caramelized namelaka and rest it upon the crumble. Dot artistic pearls of smoked bergamot fluid gel around the base, spoon compressed pear alongside, and garnish with delicate micro lemon verbena tips.