Smoked Vanilla Chamomile Panna...Smoked Vanilla Chamomile Panna Cotta with Roasted Apricot Fluid Gel & Olive Oil Snow

An avant-garde Michelin-star dessert harmonizing delicate botanical chamomile and smoked vanilla with bright roasted apricot fluid gel, fragrant cardamom lace tuile, and savory olive oil snow.

Ingredients

Cooking Instructions

1. 01

   For the Panna Cotta: In a heavy saucepan, gently heat heavy cream, whole milk, chamomile flowers, and smoked vanilla caviar with bean casing to 80°C. Remove from heat, cover, and steep for 20 minutes.

2. 02

   Strain cream mixture through a fine-mesh chinois, squeezing out botanical oils. Stir in caster sugar until dissolved, then whisk in softened gelatin sheets until fully incorporated. Pour into silicone dome molds and chill for at least 4 hours until set.

3. 03

   For the Apricot Fluid Gel: Roast apricot halves at 200°C for 15 minutes until caramelized. Transfer to a high-speed blender with lemon juice and puree until ultra-smooth, then pass through a chinois into a saucepan.

4. 04

   Whisk agar-agar into apricot puree and bring to a rolling boil for 60 seconds. Pour into a shallow tray and chill until completely firm. Break gel into chunks and blend on high until a glossy, fluid gel forms. Transfer to a squeeze bottle.

5. 05

   For the Cardamom Tuile: Whisk together melted butter, egg whites, flour, powdered sugar, and ground cardamom to form a smooth paste. Spread thinly onto a textured silicone baking mat into modern geometric patterns. Bake at 160°C for 6-8 minutes until golden crisp.

6. 06

   For the Olive Oil Snow: Sift tapioca maltodextrin into a chilled bowl. Slowly drizzle in extra virgin olive oil while whisking continuously until light, fluffy snow forms. Season with a pinch of crushed sea salt.

7. 07

   Plating: Gently unmold panna cotta dome onto the center of chilled black porcelain plates. Pipe artful dots of apricot fluid gel surrounding the base. Nestle a cardamom tuile shard vertically into the panna cotta dome. Spoon olive oil snow dramatically across the plate and garnish with micro chamomile leaves.