Smoked Vanilla Bean Mousse...Smoked Vanilla Bean Mousse with Yuzu-Blackberry Gel

A sophisticated interplay of cold-smoked Madagascan vanilla, tart yuzu-macerated blackberries, and a crunchy salted pistachio praline.

Ingredients

Cooking Instructions

1. 01

   Cold-smoke 200ml of the heavy cream using a smoking gun with applewood chips for 10 minutes, then combine with the remaining cream and vanilla seeds; refrigerate for 2 hours to infuse.

2. 02

   Bloom gelatin in ice water. Heat 100ml of the infused cream with 50g sugar until simmering, remove from heat, and whisk in the squeezed gelatin. Let cool to room temperature, then fold into the remaining 300ml of cream whipped to soft peaks.

3. 03

   Pour the mousse into silicone hemisphere molds and freeze for at least 4 hours until completely set for a clean release.

4. 04

   For the gel: Blend blackberries and yuzu juice until smooth, then strain through a chinois. Bring the liquid to a boil with agar-agar and 25g sugar, simmer for 2 minutes. Pour onto a tray, chill until solid, then blend the jelly into a smooth fluid gel.

5. 05

   Create the praline by caramelizing the remaining 25g sugar in a pan until deep amber. Stir in pistachios and salt, pour onto a silicone mat to cool, then pulse in a processor until a coarse, sandy crumble forms.

6. 06

   To plate: Unmold a mousse sphere onto the center of a chilled plate. Pipe precise dots of yuzu-blackberry gel around the base. Scatter pistachio praline for texture and garnish with fresh blackberry halves.