Jasmine-Infused Panna Cotta with...Jasmine-Infused Panna Cotta with Smoked Blackberry Gel and Pistachio Sponge

A masterclass in texture and aroma: silky, floral jasmine-infused cream contrasted by a bold, subtly savory smoked blackberry gel and an ultra-airy microwave pistachio sponge.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the heavy cream and whole milk. Heat to just below a simmer (approx. 80°C/176°F), then remove from heat. Stir in the loose-leaf jasmine tea, cover, and let steep for 15 minutes.

2. 02

   While the tea steeps, bloom the gelatin sheets in cold water for 5-10 minutes until soft. Strain the warm cream mixture through a fine mesh sieve into a clean bowl, discarding the tea leaves. Stir in the superfine sugar until fully dissolved.

3. 03

   Squeeze excess water from the gelatin, then whisk it into the warm cream mixture until completely dissolved. Pour into 4 silicone dome molds and refrigerate for at least 4 hours until fully set.

4. 04

   For the smoked blackberry gel: In a small saucepan, combine the blackberry puree, 30g of sugar, and agar-agar. Bring to a boil, whisking constantly, and let boil for 1 minute to activate the agar. Pour onto a tray and refrigerate until completely set into a firm sheet.

5. 05

   Transfer the chilled blackberry gel sheet into a high-speed blender, add the smoked sea salt, and blend on high until a completely smooth, glossy fluid gel forms. Transfer to a piping bag and chill.

6. 06

   For the pistachio sponge: In a blender, combine the pistachio paste, egg whites, flour, and 20g of granulated sugar. Blend until smooth. Pour into a whipping siphon, charge with one N2O cartridge, and shake well.

7. 07

   Make three small slits in the bottom of 4 paper cups. Siphon the batter into each cup until 1/3 full. Microwave each cup individually on high for 40 seconds. Immediately turn upside down on a wire rack to cool, then tear into rustic pieces.

8. 08

   To assemble: Unmold the jasmine panna cotta domes onto the center of 4 chilled plates. Artfully arrange torn pieces of the pistachio sponge and halved blackberries around the panna cotta. Pipe dots of the smoked blackberry gel onto the plate, and garnish with micro-basil leaves.