Smoked Honey & Lavender...Smoked Honey & Lavender Panna Cotta with Blackberry Gastrique

A sophisticated, silky panna cotta infused with culinary lavender and cold-smoked honey, balanced by a sharp blackberry-balsamic reduction and shattered honeycomb toffee.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   In a heavy-bottomed saucepan, combine heavy cream and lavender buds. Heat gently until it just reaches a simmer, then remove from heat and let infuse for 10 minutes.

3. 03

   Strain the cream through a fine-mesh chinois to remove lavender. Stir in the smoked honey and the squeezed-dry gelatin leaves until fully dissolved.

4. 04

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

5. 05

   To make the gastrique, combine blackberries, 100g sugar, and balsamic vinegar in a small saucepan. Simmer over medium heat for 12 minutes until syrupy. Pass through a fine sieve, discarding solids, and cool.

6. 06

   For the honeycomb, heat the remaining 150g sugar in a dry pan until it reaches a deep amber caramel (150°C/300°F). Quickly whisk in the baking soda—the mixture will foam—and immediately pour onto a silicone mat. Do not spread. Let cool completely, then shatter into shards.

7. 07

   To plate, unmold the panna cotta onto the center of a chilled plate. Drizzle the blackberry gastrique in a circular motion around the base. Garnish with honeycomb shards and a tiny pinch of Maldon salt to enhance the smoke notes.