In a heatproof bowl over simmering water, whisk the eggs and brown sugar until pale in colour and aerated. Whisk in the butter and oil mixture slowly. Sift
Hydrate the gelatin leaves in the ice bath. Heat the milk, cream, honey, lemon thyme and wood chips in a pot, but do not boil. Once hot, remove from the heat and leave to infuse for 30 minutes, then heat the mixture again and stir in the soaked gelatin leaves and the brandy. Pour through a chinois (fine-meshed conical sieve) to strain the mixture into a bowl and cool over the ice bath (add extra ice to the ice bath used to hydrate the gelatin). Once cooled, pour into
To assemble, place a square piece of cake on each plate with the panna cotta. Spoon a little pistachio powder onto the plate and position the sorbet on it so that it won’t slide around. Separate the components by placing the sweet potato crisps in between them, and finish with more pistachio powder.
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