Smoked Honey Rosemary Panna...Smoked Honey Rosemary Panna Cotta with Olive Oil Financier

A Michelin-caliber dessert balancing the herbaceous warmth of fresh rosemary-infused panna cotta with rich, cold-smoked honey-glazed figs and a delicate, savory-sweet extra virgin olive oil financier.

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 medium saucepan, combine heavy cream, whole milk, sugar, vanilla bean pulp and pod, and bruised rosemary sprigs. Bring to a bare simmer over medium-low heat. Remove from heat, cover, and let infuse for 20 minutes.

3. 03

   Strain the warm cream mixture through a fine-mesh sieve to remove rosemary and vanilla pod. Squeeze excess water from gelatin sheets, whisk them into the warm cream until fully dissolved, and pour into silicone sphere or dome molds. Refrigerate for at least 4 hours until set.

4. 04

   Preheat oven to 180°C (350°F). Lightly grease four shallow round tartlet molds. In a bowl, whisk egg whites until frothy but not holding peaks. Whisk in sifted powdered sugar, almond flour, and all-purpose flour. Slowly stream in the extra virgin olive oil, whisking continuously until a smooth batter forms.

5. 05

   Divide the financier batter among the molds and bake for 12-14 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

6. 06

   In a small skillet over medium heat, warm the smoked honey and lemon juice. Add halved figs cut-side down, basting gently with the warm honey for 3-4 minutes until softened and beautifully glazed. Remove from heat.

7. 07

   To assemble, place one olive oil financier in the center of each plate. Carefully unmold a panna cotta dome and place it directly on top of the financier base. Arrange two glazed fig halves alongside, drizzle with warm smoked honey syrup from the pan, and garnish with Maldon sea salt flakes and a tiny sprig of fresh rosemary.