Smoked Honey & Lavender...Smoked Honey & Lavender Crème Beau Rivage

A sophisticated, silky panna cotta infused with culinary lavender and cold-smoked wildflower honey, served with shards of bee-pollen honeycomb and macerated berries.

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 lavender buds. Heat over medium until just simmering, then remove from heat and let infuse for 6 minutes to avoid bitterness.

3. 03

   Strain the cream mixture through a fine-mesh sieve into a clean bowl to remove lavender. Stir in the smoked honey and the squeezed-dry gelatin until fully dissolved and smooth.

4. 04

   Pour the mixture into four individual glass ramekins or silicone molds. Refrigerate for at least 6 hours, preferably overnight, until perfectly set.

5. 05

   To make the honeycomb: Melt sugar in a heavy-bottomed pan until it reaches a deep amber caramel. Quickly whisk in the baking soda (it will foam). Pour immediately onto a silicone mat, sprinkle with bee pollen, and let cool completely before breaking into shards.

6. 06

   To serve, carefully unmold the panna cotta onto chilled plates. Garnish with fresh blackberries and a dramatic shard of the bee-pollen honeycomb.