Bergamot & White Chocolate...Bergamot & White Chocolate Panna Cotta with Cardamom-Pistachio Soil

A silky, aromatic panna cotta infused with Calabrian bergamot, balanced by a warm cardamom crumble and the crunch of toasted pistachio praline.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until it just reaches a simmer, then remove from heat.

3. 03

   Add the bergamot zest and chopped white chocolate to the warm cream. Stir until the chocolate is completely melted and the mixture is smooth.

4. 04

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

5. 05

   Pour the mixture into four ramekins or silicone molds. Refrigerate for at least 6 hours, preferably overnight, until set.

6. 06

   Preheat oven to 170°C (340°F). For the cardamom soil: rub the cold butter into the flour, cardamom, and 20g of sugar until it resembles coarse breadcrumbs. Spread on a baking sheet and bake for 12-15 minutes until golden. Let cool.

7. 07

   For the pistachio praline: Caramelize 30g of sugar in a small pan until golden brown. Toss in the pistachios and a pinch of salt. Pour onto parchment paper to cool, then pulse in a blender into a coarse rubble.

8. 08

   To serve, unmold the panna cotta onto the center of a plate. Surround with the cardamom soil and pistachio praline. Garnish with fresh figs and a drizzle of orange blossom honey.