Smoked Honey & Lavender...Smoked Honey & Lavender Infused Panna Cotta

A velvety, aromatic cream base infused with culinary lavender and cold-smoked honey, served with macerated blackberries and a delicate lemon thyme tuile.

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 the heavy cream, milk, smoked honey, lavender buds, and vanilla seeds/pod. Heat over medium heat until it just begins to simmer, then remove from heat immediately.

3. 03

   Cover the saucepan and let the mixture steep for 10 minutes to infuse the lavender and vanilla flavors.

4. 04

   Squeeze excess water from the gelatin and whisk it into the warm cream mixture until fully dissolved. Strain the mixture through a fine-mesh sieve into a jug to remove lavender and vanilla pod bits.

5. 05

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

6. 06

   For the tuiles, whisk the egg white with 30g sugar, melted butter, and flour until a smooth paste forms. Spread thin circles onto a silicone mat, sprinkle with lemon thyme, and bake at 180°C (350°F) for 5-7 minutes until golden. Shape while warm.

7. 07

   Macerate the blackberries with the remaining 20g of sugar and a squeeze of lemon juice for 15 minutes before serving.

8. 08

   To serve, briefly dip the panna cotta molds in warm water to release. Invert onto plates and garnish with the macerated berries and a lemon thyme tuile.