Smoked Honey & Rosemary...Smoked Honey & Rosemary Panna Cotta with Fig-Scotch Compote

An elegant, multi-textured dessert pairing the herbaceous warmth of rosemary-infused cream with a rich, smoky fig-scotch reduction and the delicate crunch of salted pine nut praline.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   In a medium saucepan over medium-low heat, combine the heavy cream, whole milk, bruised rosemary sprigs, smoked honey, and sea salt. Bring to a gentle simmer, then immediately remove from heat. Cover and let steep for 15 minutes to infuse the rosemary flavor.

3. 03

   Strain the warm cream mixture through a fine-mesh sieve to remove the rosemary. Squeeze excess water from the bloomed gelatin sheets and whisk them into the warm cream until completely dissolved.

4. 04

   Divide the panna cotta mixture evenly among 4 serving glasses or silicone molds. Transfer to the refrigerator and chill for at least 4 hours, or until completely set.

5. 05

   To make the compote, combine the quartered figs, Islay scotch, Demerara sugar, and lemon juice in a small saucepan over medium heat. Simmer gently for 8 to 10 minutes until the figs are tender and the liquid has reduced to a rich, syrupy glaze. Remove from heat and let cool to room temperature.

6. 06

   For the praline, toast the pine nuts in a dry pan over medium heat until golden brown and fragrant, then scatter them onto a silicone baking mat. In a small saucepan, combine the granulated sugar and water. Cook over medium-high heat without stirring until the sugar caramelizes into a deep amber color. Immediately pour the hot caramel over the pine nuts and sprinkle with fleur de sel. Allow to cool completely and harden, then break into shards.

7. 07

   To serve, spoon a generous layer of the fig-scotch compote over each chilled panna cotta. Garnish with a shard of the pine nut praline and a tiny fresh rosemary tip.