Smoked Manuka Honey Panna...Smoked Manuka Honey Panna Cotta with Lavender-Infused Tuile

A sophisticated Michelin-style dessert featuring cold-smoked cream, the floral depth of Manuka honey, and a vibrant strawberry-balsamic fluid gel.

Ingredients

Cooking Instructions

1. 01

   Place the heavy cream in a shallow bowl. Using a handheld cold-smoking gun with oak wood chips, trap smoke under plastic wrap over the cream for 10 minutes to infuse.

2. 02

   Bloom the gelatin sheets in a bowl of ice-cold water for 5-7 minutes until softened.

3. 03

   In a small saucepan, combine the smoked cream, Manuka honey, and vanilla seeds/pod. Heat gently to 80°C (176°F), ensuring it does not boil. Remove from heat.

4. 04

   Squeeze excess water from the gelatin and whisk into the warm cream mixture until fully dissolved. Strain through a fine-mesh chinois into four silicone molds. Refrigerate for at least 4 hours.

5. 05

   To make the fluid gel: Blend strawberries into a puree and strain. In a saucepan, whisk 150ml of the puree with balsamic vinegar and agar agar. Bring to a rolling boil for 1 minute, then pour into a flat tray and chill until set firm.

6. 06

   Once the gel is set, break it up and blend at high speed until a perfectly smooth, glossy fluid gel forms. Transfer to a piping bag.

7. 07

   For the tuiles: Whisk egg whites and powdered sugar until light. Fold in melted butter, flour, and crushed lavender. Spread paper-thin circles onto a silicone baking mat. Bake at 170°C (340°F) for 6-8 minutes until golden. Immediately drape over a rolling pin to cool into curved shapes.

8. 08

   To assemble: Unmold the panna cotta onto the center of a chilled plate. Pipe dots of the strawberry-balsamic gel around the base. Garnish with a lavender tuile shard and optional micro-basil or edible gold leaf.