Smoked Honey Panna Cotta...Smoked Honey Panna Cotta with Blackberry-Sumac Gel and Pistachio Sponge

An avant-garde plated dessert featuring velvety smoked-honey panna cotta, vibrant and tangy blackberry-sumac gel, and an ultra-airy, microwave-baked pistachio sponge cake.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   In a small saucepan, combine the heavy cream, milk, smoked honey, and a pinch of fine sea salt. Warm gently over medium heat until the honey is fully dissolved and the mixture is hot, but do not let it boil.

3. 03

   Squeeze excess water from the bloomed gelatin, whisk it into the warm cream mixture until completely dissolved. Strain through a fine-mesh sieve and pour into four silicone dome molds. Refrigerate for at least 4 hours until fully set.

4. 04

   To make the gel, combine the blackberry puree, 30 ml of water, 20 g of caster sugar, and the ground sumac in a small saucepan. Whisk in the agar-agar powder. Bring to a boil over medium-high heat, stirring constantly, and boil for 1 minute to activate the agar.

5. 05

   Pour the blackberry mixture onto a flat tray and refrigerate until completely set into a firm sheet. Once set, break the sheet into pieces, transfer to a high-speed blender, and process until perfectly smooth, glossy, and fluid. Transfer to a plastic squeeze bottle and chill.

6. 06

   To make the pistachio sponge, whisk the egg whites, egg yolks, pistachio paste, remaining 30 g of caster sugar, and flour in a bowl until smooth. Strain the mixture through a fine sieve to remove any lumps, then pour it into an iSi Whipping Siphon. Charge with two N2O charger cartridges and shake vigorously.

7. 07

   Using a knife, cut three small 1 cm slits in the bottom of four paper cups. Siphon the pistachio batter into each cup, filling them only 1/3 full. Microwave each cup individually on high power for 40 seconds. Immediately invert the cups onto a wire rack and let cool completely. Once cooled, tear the sponge cake into rustic, organic pieces.

8. 08

   To assemble, carefully demold the smoked honey panna cotta domes and place one in the center of each chilled plate. Artfully dot the plate with the blackberry-sumac gel. Arrange the torn pistachio sponge cake, halved fresh blackberries, and chopped pistachios around the panna cotta. Garnish with micro-basil leaves and serve immediately.