Agar flakes set a hemp-coconut milk cream simmered with turmeric, cardamom, ginger, and vanilla bean, strained silky-smooth into molds and paired with pecan-studded ginger-pepper lace cookies.
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Grease inside of small silicone molds with oil.
Combine agar flakes and milk in medium saucepan and over medium heat until agar flakes have dissolved. Add cardamom, turmeric, ginger, maple syrup, vanilla bean, and salt. an additional 5 minutes , stirring frequently.
Strain mixture through chinois and pour into silicone molds. Cool until firm.
In blender, puree blackberries and maple syrup. Strain coulis and transfer to squeeze bottle.
Preheat convection oven to 300°F. Line 5 half-sheet trays with Silpats.
Transfer pecans to medium bowl. Add flour and arrowroot. Whisk to combine.
In separate bowl, whisk oil, rice syrup, maple syrup, vanilla, ginger, black pepper, and salt. Add to pecan/flour mixture, mixing until combined. Let batter sit for 15 minutes .
Use teaspoon to drop batter onto Silpat-lined sheets. Place only 5 cookies per sheet – one in each corner and one in middle. one sheet at a time for 10 minutes until cookies are bubbly.
Cool cookies for approximately 30 seconds before removing from Silpats. Working quickly (because cookies cool and set hard very fast), remove tuiles from sheet tray using small offset spatula and wrap around cannoli molds. Repeat procedure with remaining sheet trays until all batter is used.
Invert panna cotta onto plate. Garnish with tuile, blackberries, gold dust, blackberry coulis and mint sprigs.
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