Smoked Vanilla & Burnt...Smoked Vanilla & Burnt Honey Panna Cotta with Blackberry Meringue

A sophisticated interplay of cold-smoked vanilla bean cream, deeply caramelized wildflower honey, and the tart, crisp texture of blackberry-infused meringue.

Ingredients

Cooking Instructions

1. 01

   Soak gelatin sheets in a bowl of ice-cold water for 5-10 minutes until softened.

2. 02

   In a medium saucepan, combine heavy cream, milk, and the seeds/pod of the vanilla bean. Bring to a gentle simmer, then remove from heat. If using a smoking gun, trap applewood smoke in the pot for 2 minutes; otherwise, skip to the next step.

3. 03

   Squeeze excess water from the gelatin and whisk into the warm cream mixture until fully dissolved. Strain through a fine-mesh chinois into a jug.

4. 04

   Pour the mixture into four silicone dariole molds and refrigerate for at least 6 hours, preferably overnight, until set.

5. 05

   To make the burnt honey: Place honey in a small saucepan over medium-high heat. Cook until it turns a deep amber color and begins to foam. Carefully whisk in lemon juice and thyme sprigs to stop the cooking. Let infuse for 10 minutes, then strain and cool.

6. 06

   For the meringue: Whisk egg whites to soft peaks, then gradually add sugar until stiff and glossy. Gently fold in the blackberry powder. Spread thinly on a silicone mat and bake at 90°C (195°F) for 90 minutes until crisp. Break into shards.

7. 07

   To serve: Carefully unmold the panna cotta onto the center of each plate. Drizzle with the burnt honey glaze, top with blackberry meringue shards, and garnish with fresh blackberries and micro-thyme.