Smoked Vanilla Bean &...Smoked Vanilla Bean & Olive Oil Panna Cotta with Rosemary-Poached Pears

An elegant, Michelin-caliber dessert balancing the rich, smoky creaminess of cold-infused vanilla panna cotta with the bright, herbaceous notes of white wine-poached pears and a savory pine nut brittle.

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 over medium-low heat, combine the heavy cream, whole milk, 60g of sugar, the scraped vanilla bean seeds, and the pod. Heat until just scalding (do not boil). Remove from heat, cover, and let infuse for 15 minutes.

3. 03

   Squeeze excess water from the bloomed gelatin and whisk it into the warm cream mixture along with the smoked sea salt until fully dissolved. Strain the mixture through a fine-mesh chinois into a bowl set over an ice bath.

4. 04

   Gently whisk the extra virgin olive oil into the cooling cream mixture. Once it begins to slightly thicken (to suspend the vanilla seeds), divide evenly among four elegant dessert molds. Refrigerate for at least 4 hours until set.

5. 05

   In a separate saucepan, combine the white wine, 125ml of water, remaining 50g of sugar, rosemary sprigs, and lemon peel. Bring to a gentle simmer, then add the pear halves. Cover with a cartouche (parchment paper lid) and poach on low heat for 15-20 minutes until tender but holding shape. Let cool in the poaching liquid, then slice thinly into fans.

6. 06

   For the brittle, caramelize 50g of sugar in a dry pan over medium-high heat until it reaches a deep amber color. Stir in the toasted pine nuts and a pinch of fleur de sel, then immediately pour onto a silicone baking mat. Spread thin and let cool completely before crushing into delicate shards.

7. 07

   To plate, carefully unmold the panna cotta onto the center of a chilled plate. Arrange a fan of poached pear alongside it, drizzle with a reduction of the pear poaching liquid, and garnish with the pine nut brittle shards and a few micro-rosemary leaves.