Smoked Honey & Lavender...Smoked Honey & Lavender Panna Cotta with Pollen Tuile

An avant-garde dessert featuring the botanical harmony of lavender-infused cream, the depth of smoked honey, and the delicate crunch of a bee pollen tuile.

Ingredients

Cooking Instructions

1. 01

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

2. 02

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

3. 03

   Strain the cream mixture through a chinois to remove lavender buds. Return to low heat and stir in the smoked honey until fully incorporated.

4. 04

   Squeeze excess water from the gelatin and whisk it into the warm cream until dissolved. Pour the mixture into four silicone dariole molds and refrigerate for at least 4 hours, preferably overnight.

5. 05

   For the blackberry jus, simmer blackberries, granulated sugar, and lemon juice in a small pan for 8 minutes. Press through a fine-mesh sieve and chill the resulting liquid.

6. 06

   To make the tuile, whisk egg whites and powdered sugar until frothy. Incorporate the melted butter and flour until a smooth paste forms. Let the batter rest for 15 minutes.

7. 07

   Preheat oven to 180°C (350°F). On a silicone baking mat, spread the batter into paper-thin circles. Sprinkle a few grains of bee pollen over each.

8. 08

   Bake for 5-7 minutes until the edges are golden. Immediately remove and drape over a rolling pin to create a curved shape; they will harden quickly.

9. 09

   To plate, carefully unmold the panna cotta onto the center of a chilled plate. Drizzle the blackberry jus in a clean circle around the base and garnish with the pollen tuile and fresh lavender sprigs.