Smoked White Chocolate Namelaka...Smoked White Chocolate Namelaka with Pine Kernel Sablé & Roasted Pear Gel

An exquisite multi-textured dessert featuring cold-smoked white chocolate namelaka infused with bergamot, set atop a buttery pine kernel sablé disc and accented with a luminous roasted pear fluid gel.

Ingredients

Cooking Instructions

1. 01

   To prepare the smoked white chocolate, place the chopped white chocolate in a covered container and infuse with applewood smoke using a smoking gun for 15 minutes. Repeat once for depth of flavor.

2. 02

   Bloom the gelatin sheets in cold water for 10 minutes. In a saucepan, bring the whole milk and bergamot zest to a simmer, remove from heat, cover, and infuse for 10 minutes.

3. 03

   Reheat milk, strain out zest, and stir in the bloomed gelatin until fully dissolved. Pour warm milk over smoked white chocolate in three additions, whisking vigorously from the center to create a glossy emulsion.

4. 04

   Blend in the chilled heavy cream using an immersion blender, avoiding air bubbles. Cover with plastic wrap touching the surface and refrigerate for at least 12 hours to set the Namelaka.

5. 05

   For the Pine Kernel Sablé: Cream butter and powdered sugar until smooth. Add ground pine nuts, flour, and egg yolk. Mix until just combined. Roll between parchment paper to 3mm thickness and chill for 1 hour.

6. 06

   Cut sablé dough into 8cm discs and bake at 160°C (320°F) for 12-14 minutes until golden brown. Cool completely on a wire rack.

7. 07

   For the Roasted Pear Gel: Roast diced pears with bergamot juice at 200°C (390°F) for 20 minutes until caramelized. Puree until smooth, transfer to a saucepan with agar-agar, bring to a rolling boil for 1 minute.

8. 08

   Pour the pear puree into a tray and chill until firm. Blend the set jelly in a high-speed blender until a completely smooth, glossy fluid gel forms. Transfer to a piping bag.

9. 09

   To assemble: Place a Pine Kernel Sablé disc on the plate. Pipe quenelles or smooth teardrops of Smoked Bergamot Namelaka on top. Accent with dots of Roasted Pear Gel, micro-herbs, and a pinch of smoked sea salt.