Smoked Honey Panna Cotta...Smoked Honey Panna Cotta with Blackberry Yuzu Gel and Pistachio Sâble

An elegant, multi-textured dessert pairing silky, smoke-infused honey panna cotta with a vibrant, tart blackberry-yuzu fluid gel and a buttery pistachio crumble.

Ingredients

Cooking Instructions

1. 01

   For the panna cotta, bloom the gelatin sheets in a bowl of ice-cold water for 5 to 7 minutes until softened.

2. 02

   In a small saucepan over medium heat, combine the heavy cream, whole milk, scraped vanilla seeds and pod, and smoked honey. Bring to a gentle simmer, then immediately remove from the heat. Do not boil.

3. 03

   Squeeze the excess water from the bloomed gelatin. Whisk the gelatin into the warm cream mixture until fully dissolved. Strain the mixture through a fine-mesh chinois into a measuring pitcher.

4. 04

   Pour the mixture evenly into four silicone dome molds or dessert glasses. Transfer to the refrigerator and chill for at least 4 hours, or until completely set.

5. 05

   For the pistachio sâble, preheat the oven to 160°C (320°F). Line a baking sheet with a silicone baking mat.

6. 06

   In a bowl, combine the flour, ground pistachios, powdered sugar, and a pinch of Maldon salt. Rub the cold, cubed butter into the dry ingredients using your fingertips until the mixture resembles coarse sand. Spread the crumble onto the baking sheet and bake for 12-14 minutes until lightly golden. Let cool completely to crisp up.

7. 07

   For the blackberry yuzu gel, combine the blackberry puree, yuzu juice, and granulated sugar in a saucepan. Whisk in the agar-agar and bring to a boil, whisking constantly. Boil for 1 minute to activate the agar.

8. 08

   Pour the gel mixture into a shallow dish and refrigerate until completely cold and firmly set (about 30 minutes). Once set, break the gel into pieces, transfer to a high-speed blender, and process until perfectly smooth, glossy, and fluid. Transfer to a piping bag fitted with a small round tip.

9. 09

   To assemble, carefully demold the panna cotta onto the center of each serving plate. Arrange a neat spoonful of pistachio sâble crumble next to the panna cotta.

10. 10

    Pipe varying sizes of the blackberry yuzu gel around the plate. Garnish with fresh halved blackberries and delicate micro-basil leaves before serving.