Smoked Honey & Chamomile...Smoked Honey & Chamomile Panna Cotta with Blackberry-Yuzu Gel and Pistachio Sponge

An avant-garde dessert featuring a silky smoked honey and chamomile-infused panna cotta, contrasted by a sharp, vibrant blackberry-yuzu gel and an ultra-airy microwave pistachio sponge.

Ingredients

Cooking Instructions

1. 01

   For the Panna Cotta: Bloom the gelatin sheets in ice-cold water for 5-10 minutes. In a saucepan, bring the heavy cream, whole milk, and dried chamomile flowers to just under a simmer (around 80°C/176°F). Remove from heat, cover, and let steep for 15 minutes.

2. 02

   Strain the cream mixture through a fine-mesh chinois to remove the chamomile, pressing gently to extract all the flavor. Return the warm cream to the pan, whisk in the smoked honey, and squeeze out any excess water from the gelatin sheets before whisking them into the warm liquid until fully dissolved.

3. 03

   Pour the panna cotta mixture into silicone dome molds and refrigerate for at least 4 hours, or freeze for 2 hours if planning to unmold cleanly.

4. 04

   For the Blackberry-Yuzu Gel: In a small saucepan, whisk together the blackberry puree, yuzu juice, 20g of caster sugar, and the agar-agar. Bring to a boil over medium heat, whisking constantly, and let boil for 1 full minute to activate the agar. Pour into a flat tray and refrigerate until completely set and cold.

5. 05

   Once the gel is completely set, transfer it to a high-speed blender and process until perfectly smooth, glossy, and fluid. Transfer to a piping bag fitted with a fine round tip and reserve in the fridge.

6. 06

   For the Pistachio Sponge: In a blender, combine the pistachio paste, egg whites, remaining 20g of caster sugar, and all-purpose flour. Blend until perfectly smooth. Strain the mixture through a fine sieve into an iSi Whipper. Charge with two N2O chargers and shake vigorously.

7. 07

   Make three small cuts in the bottom of disposable paper cups. Siphon the pistachio batter into each cup until 1/3 full. Microwave each cup individually on high power for 40 seconds. Immediately turn the cups upside down on a wire rack and let cool completely. Once cool, gently tear the sponge into organic, rustic pieces.

8. 08

   Plating: Unmold a panna cotta dome and place it slightly off-center on a cold, wide-brimmed plate. Artfully pipe dots of the glossy Blackberry-Yuzu gel around the plate. Arrange pieces of the vibrant green pistachio sponge and fresh halved blackberries next to the gel dots. Garnish with micro-basil or edible flowers and serve immediately.