Ingredients

• Heavy cream: 200 ml

• Whole milk: 50 ml

• Granulated sugar: 35 g

• Vanilla: ½ vanilla pod (seeds scraped) or 1 tsp natural vanilla extract

• Agar-agar powder: 1.2 g

(Alternative: 2.5 g gelatin if agar is unavailable)

Method

1. In a saucepan, combine the cream, milk, sugar, and vanilla.

2. Add the agar-agar while the mixture is still cold and whisk well.

3. Place over medium heat and bring to a boil, reaching at least 90°C.
   Maintain a gentle boil for 30 seconds to fully activate the agar.

4. Remove from heat.

5. Pour into half-sphere silicone molds.

6. Allow to set for 30 minutes in the refrigerator
   (or 10 minutes in the freezer, then transfer to the refrigerator).

Result:
A clean, stable panna cotta with a smooth, sliceable texture. No wobble, no collapse.

2. Biscuit Soil

Ingredients

• Butter biscuits or shortbread: 40 g

• Unsalted butter, melted: 20 g

• Brown sugar: 10 g

• Almond or hazelnut powder: 10 g

• Salt: a small pinch

Method

1. Crush the biscuits into coarse crumbs.

2. Mix with melted butter, brown sugar, nut powder, and salt.

3. Spread evenly on a baking tray lined with parchment paper.

4. Bake at 160°C (320°F) for about 15 minutes, stirring once halfway.

5. Cool completely, then crumble by hand to obtain a “soil” texture.

3. Herb Notes

Option A: Green Herb Oil (Professional Finish)

Ingredients

• Fresh parsley or lemon thyme: 1 handful

• Neutral oil (grapeseed or canola): 50 ml

Method

1. Blend herbs and oil for 30 seconds at high speed.

2. Strain through a fine sieve or cheesecloth.

3. Reserve for plating. Use sparingly.

Option B: Light Herb Syrup (Gentler Aroma)

Ingredients

• Water: 50 ml

• Sugar: 15 g

• Fresh thyme or rosemary: a few sprigs

Method

1. Combine all ingredients in a small saucepan.

2. Simmer for 3 minutes.

3. Cool and strain.

4. Plating & Assembly

1. Form a neat ring of biscuit soil in the center of a wide plate.

2. Unmold the panna cotta and place it carefully in the middle.

3. Optionally add small dots of cream cheese or lightly whipped cream.

4. Add 2–3 drops of herb oil or herb syrup around the plate.

5. Finish with a few micro herbs or very small fresh herb leaves.

Chef’s Notes

• This dessert is about restraint and precision.

• Vanilla must lead; herbs should only whisper in the background.

• Over-decoration kills the concept. Stop early.

If you want:

• a spherified vanilla core

• a liquid nitrogen service version

• or a scientific breakdown for teaching molecular gastronomy