Smoked Rosemary Panna Cotta...Smoked Rosemary Panna Cotta with Blackberry-Yuzu Gel and Pistachio Soil

An elegant, multi-textured dessert featuring a velvety, herb-infused panna cotta balanced by a vibrant, tart fruit gel and a buttery, nutty crumble.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla bean paste and pod, bruised rosemary sprigs, and smoked sea salt. Bring to a gentle simmer over medium heat, then immediately remove from heat, cover, and let infuse for 20 minutes.

2. 02

   Soak the gelatin sheets in cold water for 5-10 minutes until softened. Strain the warm cream mixture through a fine-mesh sieve to remove the rosemary and vanilla pod. Squeeze excess water from the gelatin, stir it into the warm cream until completely dissolved, and pour into silicone dome molds. Refrigerate for at least 4 hours until set.

3. 03

   To make the gel, purée the blackberries in a blender and pass through a fine sieve to remove seeds. Combine 150ml of the blackberry purée, yuzu juice, and 20g of sugar in a small saucepan. Whisk in the agar-agar, bring to a boil, and boil for 1 minute. Pour onto a shallow tray and refrigerate until completely set into a firm sheet.

4. 04

   Once the blackberry gel is set, chop it roughly and blend in a high-speed blender until it forms a perfectly smooth, glossy fluid gel. Transfer to a piping bag and chill.

5. 05

   Preheat the oven to 160°C (320°F). Finely grind the pistachios in a food processor, then toss with the almond flour, melted butter, and 15g of sugar. Spread onto a baking sheet and bake for 8-10 minutes until fragrant and lightly golden. Let cool completely to form a crunchy 'soil'.

6. 06

   To assemble, unmold a panna cotta dome onto the center of each plate. Spoon a neat crescent of pistachio soil around one side. Pipe small, precise dots of the blackberry-yuzu gel on and around the soil, and garnish delicately with flakes of gold leaf and tiny micro-greens.