Toasted Soba-cha Panna Cotta...Toasted Soba-cha Panna Cotta with Shiso-Poached Nashi Pear and Smoked Caramel

A refined, harmonious dessert balancing the nutty warmth of roasted buckwheat panna cotta with the aromatic crispness of yuzu-shiso poached pear, finished with a luscious smoked sea salt caramel and a delicate buckwheat tuile.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   Combine milk, 200 ml of heavy cream, split vanilla bean and seeds, and roasted buckwheat groats in a saucepan. Bring to a gentle simmer, remove from heat, cover tightly with plastic wrap, and infuse for 25 minutes.

3. 03

   Strain the cream through a fine chinois, pressing gently on the buckwheat grains to extract the nutty oils without clouding the liquid. Stir in 50 g caster sugar and the squeezed gelatin until fully dissolved. Pour into 4 chilled serving bowls or ring molds and refrigerate for at least 4 hours until set with a delicate wobble.

4. 04

   Prepare the poaching liquid: combine 250 ml water, 60 g caster sugar, yuzu juice, and lightly bruised shiso leaves in a small saucepan. Bring to a bare simmer (80°C/175°F), add the prepared Nashi pear, and gently poach for 8–10 minutes until translucent yet crisp. Remove from heat and allow the pear to cool completely submerged in the syrup.

5. 05

   Make the buckwheat tuile: whisk together the egg white, powdered sugar, buckwheat flour, and 20 g of melted butter until smooth. Spread wafer-thin circular patterns onto a silicone baking mat. Bake at 170°C (340°F) for 5–7 minutes until deep golden. Shape immediately over a rolling pin if curved tuiles are desired.

6. 06

   Create the smoked caramel: heat the remaining 50 g caster sugar in a heavy saucepan dry until it turns a rich amber. Carefully deglaze with the remaining 100 ml heavy cream (warmed), whisk vigorously, then incorporate 25 g cold unsalted butter and smoked Maldon sea salt off the heat. Strain and keep lukewarm.

7. 07

   Assembly: If molded, carefully unmold each panna cotta into the center of a chilled plate (or present directly in minimalist bowls). Artfully arrange drained shiso-poached Nashi pear pieces over and around the panna cotta. Drizzle with ribbons of lukewarm smoked caramel, rest a crisp buckwheat tuile on top, and garnish with fresh micro shiso leaves.