Bourbon Vanilla Panna Cotta with Brown Butter Sage Tuile

Dessert | 4 servings

This silky panna cotta captures the essence of bourbon's vanilla and caramel notes in a delicate cream custard, while crispy brown butter sage tuiles provide textural contrast and herbal complexity. A touch of honey adds subtle sweetness without overwhelming the delicate vanilla, creating a dessert that feels like a liquid echo of your cocktail glass. It's sophisticated, luxurious, and surprisingly light.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup honey
• 1/2 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
• 2 teaspoons unflavored gelatin
• 3 tablespoons cold water
• 3 tablespoons butter
• 1/4 cup honey (for tuile)
• 1/4 cup sliced almonds
• 8-10 fresh sage leaves
• Salt to taste

Instructions

1. Sprinkle gelatin over cold water and let sit for 5 minutes.
2. In a saucepan, combine cream, milk, 1/4 cup honey, and vanilla bean (or extract). Heat gently until steaming but not boiling. Remove from heat.
3. Add softened gelatin and stir until completely dissolved. Strain through fine mesh if using vanilla bean pods.
4. Divide mixture among four serving glasses or small bowls. Refrigerate for at least 4 hours until set.
5. For tuiles: Preheat oven to 350°F. In a small pan, melt 3 tablespoons butter over medium heat until browned, about 5 minutes. Add sage leaves and cook gently for 1 minute. Remove sage and set aside.
6. Drop small spoonfuls of brown butter (about 1 teaspoon each) on a parchment-lined baking sheet. Top each with a few almond slices and a sage leaf.
7. Bake for 5-7 minutes until bubbly and golden. Cool on baking sheet for 2 minutes, then transfer to a wire rack.
8. Serve panna cotta topped with a brown butter sage tuile and a pinch of fleur de sel.