Smoked Honey & Bergamot...Smoked Honey & Bergamot Panna Cotta with Pistachio Soil

A refined silken cream infused with the essence of bergamot and cold-smoked honey, served with a buttery pistachio crumble and port-macerated black figs.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   In a medium saucepan, combine heavy cream, milk, and smoked honey. Heat over medium until simmering, but do not boil.

3. 03

   Remove from heat, whisk in the bergamot zest, and let infuse for 5 minutes. Squeeze excess water from the gelatin and whisk into the warm cream until fully dissolved.

4. 04

   Strain the mixture through a fine-mesh chinois into four ramekins or silicone molds. Refrigerate for at least 6 hours, preferably overnight.

5. 05

   For the pistachio soil: Preheat oven to 160°C (320°F). Combine ground pistachios, flour, and butter. Rub with fingertips until a sandy texture forms. Bake for 12 minutes until lightly golden. Let cool.

6. 06

   For the figs: Simmer the Port wine and star anise in a small pan until reduced by half. Add the quartered figs, remove from heat, and let macerate until the liquid reaches room temperature.

7. 07

   To serve, unmold the panna cotta onto chilled plates by briefly dipping the base of the mold in hot water. Surround with a ring of pistachio soil and top with the macerated figs and a drizzle of the Port reduction.