Lavender-Infused Honey Panna Cotta...Lavender-Infused Honey Panna Cotta with Yuzu-Compressed Blackberries

A silky, aromatic panna cotta infused with culinary lavender and wild clover honey, served with acidity-brightened blackberries and a textural pistachio-white chocolate soil.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   In a medium saucepan, combine the heavy cream, milk, honey, lavender buds, and the vanilla bean seeds and pod. Heat over medium-low heat until it reaches a gentle simmer; do not boil.

3. 03

   Remove from heat and let infuse for 10 minutes. Strain through a fine-mesh chinois into a clean bowl.

4. 04

   Squeeze excess water from the gelatin and whisk it into the warm cream mixture until completely dissolved. Set the bowl over an ice bath and stir occasionally until cooled to room temperature but not set.

5. 05

   Pour the mixture into four silicone molds or glasses and refrigerate for at least 6 hours, preferably overnight.

6. 06

   For the blackberries: Place berries, yuzu juice, and simple syrup in a vacuum seal bag. Seal on high pressure to compress the fruit, then refrigerate for 1 hour. If a vacuum sealer is unavailable, macerate in a covered bowl for 2 hours.

7. 07

   For the pistachio soil: Combine the crushed pistachios, grated white chocolate, and a pinch of Maldon salt. Toast lightly in a pan over low heat for 2 minutes until the chocolate just begins to bind the nuts. Let cool completely.

8. 08

   To plate: Demold the panna cotta onto the center of a chilled plate. Arrange the compressed blackberries around the base. Sprinkle a line of the pistachio soil across the top and garnish with fresh micro-mint or edible pansies.