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Smoked Vanilla & Chamomile...

Smoked Vanilla & Chamomile Panna Cotta
🍴

Cuisine

Modern French

👥

Servings

4

Prep Time

30 mins

🍳

Cook Time

25 mins

Difficulty

Medium

An elegant, Michelin-caliber dessert featuring velvety smoked vanilla and chamomile-infused panna cotta, paired with honey-roasted apricots and a textured pistachio crumble.

Modern FrenchMedium

Ingredients

3 gelatin sheets (gold grade)
300 ml heavy cream (36% fat)
150 ml whole milk
60 g granulated sugar
1 smoked vanilla bean, split and scraped
2 tbsp high-quality dried chamomile flowers
4 ripe fresh apricots, halved and pitted
2 tbsp wildflower honey
3 sprigs fresh thyme
50 g raw shelled pistachios
40 g all-purpose flour
30 g light brown sugar
30 g unsalted butter, melted
1 pinch flaky sea salt

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 medium saucepan over medium-low heat, combine the heavy cream, whole milk, granulated sugar, scraped vanilla bean seeds, vanilla pod, and dried chamomile flowers. Bring to a bare simmer, stirring to dissolve the sugar, then immediately remove from heat. Cover and let steep for 15 minutes.

  3. 03

    Strain the cream mixture through a fine-mesh sieve into a clean bowl, discarding the solids. Squeeze excess water from the bloomed gelatin sheets, add them to the warm cream, and whisk gently until completely dissolved. Divide the mixture evenly among four silicone hemisphere molds or ramekins. Refrigerate for at least 4 hours, or until completely set.

  4. 04

    Preheat the oven to 180°C (350°F). Toss the halved apricots with wildflower honey and thyme sprigs. Arrange them cut-side up on a baking sheet lined with parchment paper. Roast for 15-20 minutes until the apricots are tender and lightly caramelized. Remove thyme sprigs and allow to cool to room temperature.

  5. 05

    In a food processor, pulse the raw pistachios, flour, light brown sugar, and sea salt until coarsely ground. Transfer to a bowl, pour in the melted butter, and toss until clumpy crumbs form. Spread the crumble onto a parchment-lined baking sheet and bake at 180°C (350°F) for 10-12 minutes until golden brown and fragrant. Let cool completely to crisp up.

  6. 06

    To serve, carefully unmold each panna cotta onto the center of a chilled plate (if using ramekins, dip the bottoms briefly in warm water to release). Place a roasted apricot half alongside, and scatter a generous spoonful of the pistachio crumble around the plate. Garnish with fresh micro-basil or edible petals if desired.

Recipe step

Cooking Reviews

Review

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

M

Michael Burns

July 1, 2023

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Nutritional Info

calories480 kcal
protein6g
fat34g
carbs38g

Recipe by

Community Chef

Community Chef

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