Smoked Honey and Thyme...Smoked Honey and Thyme Panna Cotta with Blackberry Gastrique

A silky, cold-smoked honey and fresh thyme panna cotta served alongside a vibrant Cabernet-blackberry gastrique and textured pine nut crumble.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheets in a bowl of ice-cold water for 5 to 10 minutes until completely softened.

2. 02

   In a small copper saucepan, combine the heavy cream, whole milk, and bruised thyme sprigs. Heat gently over medium-low heat until it reaches a bare simmer (do not boil). Remove from heat, cover with a lid, and let infuse for 15 minutes.

3. 03

   Strain the cream mixture through a fine-mesh sieve to remove the thyme sprigs. Stir in the smoked honey until fully incorporated. Squeeze excess water from the bloomed gelatin sheets and whisk them into the warm cream mixture until entirely melted and smooth.

4. 04

   Pour the liquid panna cotta mixture evenly into four chilled silicone dariole molds. Transfer to the refrigerator to chill and set for at least 4 hours.

5. 05

   To make the gastrique, combine 50g of granulated sugar and the balsamic vinegar in a heavy-bottomed saucepan over medium heat. Allow the sugar to melt and caramelize to a deep amber. Carefully deglaze the pan with the Cabernet Sauvignon, add the blackberries, and simmer gently until the liquid reduces to a glossy, syrupy consistency. Strain through a chinois, pressing lightly on the berries to extract flavor without cloudy pulp, and let cool.

6. 06

   To make the praline, toast the pine nuts in a dry pan over medium heat until golden brown and fragrant. In a separate saucepan, melt the remaining 50g of sugar into a golden caramel. Stir in the toasted pine nuts and a pinch of flaky sea salt, then immediately pour the mixture onto a silicone baking mat. Once completely cooled and hardened, crush into a textured crumble.

7. 07

   To plate, carefully unmold each panna cotta onto the center of a chilled dessert plate. Artfully pool the blackberry-Cabernet gastrique around the base, garnish with a neat line of the pine nut praline crumble, and finish with a delicate scatter of micro-thyme leaves.