Smoked Paprika and Chickpea Soup

An elegant, Michelin-caliber dessert featuring velvety smoked vanilla and chamomile-infused panna cotta, paired with honey-roasted apricots and a textured pistachio crumble.
Bloom the gelatin sheets in a bowl of ice-cold water for 5 to 10 minutes until softened.
In a medium saucepan over medium-low heat, combine the heavy cream, whole milk, granulated sugar, scraped vanilla bean seeds, vanilla pod, and dried chamomile flowers. Bring to a bare simmer, stirring to dissolve the sugar, then immediately remove from heat. Cover and let steep for 15 minutes.
Strain the cream mixture through a fine-mesh sieve into a clean bowl, discarding the solids. Squeeze excess water from the bloomed gelatin sheets, add them to the warm cream, and whisk gently until completely dissolved. Divide the mixture evenly among four silicone hemisphere molds or ramekins. Refrigerate for at least 4 hours, or until completely set.
Preheat the oven to 180°C (350°F). Toss the halved apricots with wildflower honey and thyme sprigs. Arrange them cut-side up on a baking sheet lined with parchment paper. Roast for 15-20 minutes until the apricots are tender and lightly caramelized. Remove thyme sprigs and allow to cool to room temperature.
In a food processor, pulse the raw pistachios, flour, light brown sugar, and sea salt until coarsely ground. Transfer to a bowl, pour in the melted butter, and toss until clumpy crumbs form. Spread the crumble onto a parchment-lined baking sheet and bake at 180°C (350°F) for 10-12 minutes until golden brown and fragrant. Let cool completely to crisp up.
To serve, carefully unmold each panna cotta onto the center of a chilled plate (if using ramekins, dip the bottoms briefly in warm water to release). Place a roasted apricot half alongside, and scatter a generous spoonful of the pistachio crumble around the plate. Garnish with fresh micro-basil or edible petals if desired.

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
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