Thyme-Infused Smoked Vanilla Pannacotta...Thyme-Infused Smoked Vanilla Pannacotta with Blood Orange Essence & Honeycomb

An avant-garde dessert balancing the herbaceous notes of fresh thyme and cold-smoked cream with the vibrant acidity of a blood orange reduction and the textural crunch of artisan honeycomb.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin leaves in a bowl of ice-cold water for 5-10 minutes until softened.

2. 02

   In a heavy-bottomed saucepan, combine the cream, milk, sugar, vanilla seeds/pod, and thyme sprigs. Bring to a gentle simmer over medium heat, then remove immediately. Stir in the liquid smoke.

3. 03

   Squeeze the excess water from the gelatin and whisk it into the warm cream mixture until fully dissolved. Strain through a fine-mesh chinois into a clean jug.

4. 04

   Pour the mixture into chilled silicone molds or glass vessels. Refrigerate for at least 6 hours, or until completely set.

5. 05

   For the Blood Orange Essence: Bring the juice and agar agar to a boil in a small saucepan, whisking constantly for 2 minutes. Pour into a shallow tray and chill until set. Once firm, blend the gel in a high-speed blender until smooth and transfer to a piping bag.

6. 06

   For the Honeycomb: Heat honey and 50g extra sugar in a pot until it reaches 150°C (hard crack stage). Whisk in the baking soda quickly—the mixture will foam. Pour onto a silicone mat, let cool completely, and shatter into shards.

7. 07

   To plate: Demold the pannacotta onto the center of the plate. Pipe dots of the blood orange gel around the base. Garnish with honeycomb shards, fresh micro-thyme leaves, and a touch of edible gold leaf if desired.