Smoked Vanilla & Bergamot...Smoked Vanilla & Bergamot Panna Cotta with Roasted Fig and Pistachio Sponge

An avant-garde Michelin-caliber dessert featuring silky smoked vanilla and fresh bergamot panna cotta, paired with a vibrant roasted fig gel, light pistachio sponge, and delicate extra-virgin olive oil snow.

Ingredients

Cooking Instructions

1. 01

   Soak gelatin leaves in ice-cold water for 10 minutes until bloomed.

2. 02

   In a heavy-bottomed saucepan, combine heavy cream, milk, cold-smoked vanilla bean seeds, vanilla pod, bergamot zest, and 40g of sugar. Heat gently to 80°C (176°F), turn off heat, cover, and steep for 20 minutes.

3. 03

   Strain cream mixture through fine mesh, stir in squeezed gelatine until fully dissolved, and pour into silicone cylinder molds. Chill in refrigerator for at least 4 hours to set.

4. 04

   Roast halved figs with Port wine and remaining 20g sugar at 200°C (400°F) for 12 minutes until caramelised and soft. Puree figs and cooking juices until smooth, then strain through a chinois into a small saucepan.

5. 05

   Whisk agar-agar into fig puree, bring to a boil for 1 minute, then pour into a shallow dish to set completely. Once set hard, blend in a high-speed blender until a fluid gel forms; transfer to a piping bag.

6. 06

   For the pistachio sponge, blend pistachio paste, egg whites, flour, and a pinch of salt until smooth. Strain into an iSi siphon, charge with two N2O chargers, shake vigorously, and disperse into paper cups with small slits in the bottom. Microwave on high for 40 seconds, then invert and cool.

7. 07

   Whisk extra virgin olive oil gradually into tapioca maltodextrin in a bowl until it transforms into a light, fluffy olive oil snow.

8. 08

   To assemble: Unmold panna cotta into center of chilled wide rim bowls. Tear pieces of pistachio sponge and place around base. Pipe dots of fig gel, dust with olive oil snow, and garnish with fresh micro herbs and raw fig slices.