Smoked Vanilla Panna Cotta...Smoked Vanilla Panna Cotta with Blackberry Balsamic & Pistachio Soil

A sophisticated multi-sensory dessert featuring cold-smoked vanilla bean cream, an aged balsamic-blackberry reduction, and a crisp salted pistachio crumble.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheets in a bowl of ice-cold water for 5-7 minutes until soft.

2. 02

   In a heavy-bottomed saucepan, combine heavy cream, milk, sugar, and the seeds/pod of the vanilla bean. Heat gently to 80°C (176°F), ensuring the sugar is fully dissolved.

3. 03

   Remove from heat. Squeeze excess water from the gelatin and whisk into the warm cream until dissolved. Use a handheld smoking gun to infuse the liquid with applewood smoke for 30 seconds, then cover tightly for 5 minutes.

4. 04

   Strain the mixture through a fine-mesh chinois into four silicone molds or glasses. Refrigerate for at least 6 hours or until set.

5. 05

   For the reduction: Simmer blackberries and balsamic vinegar over low heat until the berries break down. Strain through a sieve, discarding solids, and reduce the liquid until it coats the back of a spoon.

6. 06

   For the soil: Rub together crushed pistachios, cold butter, and a pinch of flour. Bake at 170°C (340°F) for 10 minutes until crisp. Finish with smoked sea salt.

7. 07

   To plate: Unmold the panna cotta onto a chilled plate. Spoon the balsamic reduction around the base, sprinkle the pistachio soil on one side, and garnish with fresh blackberries and micro-basil.