Chestnut Honey Panna Cotta

Pick the thyme leaves from 3 sprigs; set aside. Measure all ingredients into separate vessels — this precision matters, as Lorenzo would say, the gram is the grammar.

Combine heavy cream, honey, white sugar, vanilla extract, and salt in a heavy-bottomed saucepan over medium-low heat. Stir gently until sugar and honey fully dissolve, about 4-5 minutes — do not boil.

Remove from heat and strain through a fine-mesh sieve into a pitcher, discarding any vanilla bits or crystallized sugar. Divide equally among 4 lightly oiled ramekins (about 6 oz each).

Let cool to room temperature, then cover each ramekin with plastic wrap. Refrigerate for at least 4 hours, or overnight, until fully set and firm to the touch.

In a small saucepan over low heat, warm 2 tablespoons honey with 1 tablespoon water and the thyme leaves until fluid and fragrant, about 2 minutes. Remove from heat and steep for 5 minutes, then strain. Keep sauce warm.

While the panna cotta sets, toast hazelnuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 5-7 minutes. Transfer to a cutting board and roughly chop once cooled.

Run a thin knife around the edge of each ramekin. Invert onto a chilled plate with a confident flip — if properly set, the panna cotta will release cleanly with a satisfying wobble. Spoon warm honey-thyme sauce around each mound and scatter toasted hazelnuts over the top. Serve immediately.