Goat cheese buttermilk panna cotta with pomegranate rosemary caviar

Bloom the gelatin in the buttermilk.

Combine the heavy cream and sugar in a medium saucepan with a pinch of salt and a splash of vanilla and bring to a bare simmer once the sugar has dissolved.

Lower the heat and whisk in the buttermilk gelatin mixture, cooking gently until the gelatin is completely dissolved.

Swaddle a bowl in a wet kitchen towel, slowly add the hot mixture to the goat cheese to melt it and whisk constantly until smooth.

Strain into a pouring container and fill domed silicon molds; refrigerate a couple of hours until set, then wrap in plastic, ideally two to three days.

Chill about two cups of neutral flavored oil in a tall vessel overnight.

Combine the pomegranate juice, coconut sugar, rosemary sprig and vanilla in a small saucepan and bring to a bare simmer.

Squeeze in the juice of half a lemon, add the agar-agar powder and cook and whisk about one minute until it is dissolved.

Strain out the rosemary and funnel into an adjustable squeeze bottle.

Drip the liquid slowly into the cold oil, where each drop spherizes on contact.

Rinse the oil off thoroughly and hold the pearls in cold water a couple of hours, then strain in a small sieve.

Fill a rimmed baking sheet halfway with warm tap water, drop the mold in a few seconds to loosen, then invert and press the panna cotta out into the serving vessel.

Tuck any rough edges underneath with a mini rubber spatula dipped in water and pile the pomegranate rosemary caviar on top.