Smoked Honey & Saffron...Smoked Honey & Saffron Panna Cotta with Pistachio Sponge and Apricot Gel

An elegant, multi-textured dessert featuring a silky saffron-infused panna cotta, an airy microwave pistachio sponge, and a vibrant apricot-chamomile fluid gel.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   In a small saucepan over medium heat, combine the heavy cream, whole milk, smoked honey, and saffron threads. Bring to a gentle simmer, then remove from heat. Cover and let infuse for 10 minutes.

3. 03

   Squeeze the excess water from the gelatin sheets and whisk them into the warm saffron-cream mixture until completely dissolved. Strain through a fine-mesh chinois into 4 silicone half-sphere molds. Refrigerate for at least 4 hours until set.

4. 04

   For the Apricot-Chamomile Gel: In a small saucepan, simmer the dried apricots in the brewed chamomile tea and 20g of caster sugar until the apricots are soft (about 10 minutes).

5. 05

   Transfer the mixture to a high-speed blender and purée until completely smooth. Strain back into the saucepan, whisk in the agar-agar, and bring to a boil for 1 minute to activate the agar. Pour onto a flat tray and refrigerate until fully set into a firm sheet.

6. 06

   Once the gel is set, chop it roughly, place it back into the blender, and blend on high speed until it transforms into a silky, glossy fluid gel. Transfer to a piping bag and reserve in the fridge.

7. 07

   For the Pistachio Sponge: In a blender, combine the pistachio paste, egg whites, egg yolks, remaining 60g of sugar, and flour. Blend until perfectly smooth. Strain through a fine sieve directly into an iSi Whipper (siphon).

8. 08

   Charge the siphon with two N2O chargers, shaking vigorously after each. Make a small slit in the bottom of 4 paper cups. Express the siphon foam into each cup to fill it halfway. Microwave each cup individually on high for 40 seconds. Invert the cups immediately onto a wire rack to cool, then tear the cups open to release the light, airy sponge cake.

9. 09

   To Assemble: Carefully unmold one saffron panna cotta onto the center of each plate. Tear the pistachio sponge into organic, rustic pieces and place 2-3 pieces around the panna cotta.

10. 10

    Pipe dots of the apricot-chamomile gel elegantly around the plate. Garnish with crushed roasted pistachios, micro-basil leaves, and small delicate flakes of edible gold leaf.