Ingredients Weight Measure
Pastry flour 1-1/2 cups
All-purpose flour 1/2 cup
Baking powder 4 tsp.
Baking soda 1/4 tsp.
Kosher salt 3/4 tsp.
Butter 2 Tbsp.
Shortening 2 Tbsp.
Buttermilk 1 cup

Berry Compote

Ingredients Weight Measure
Raspberries 3 pts.
Blackberries 2 pts.
Strawberries, chopped 2 pts.
Water 8 oz.
Sugar 8 oz.
Berry liqueur 4 oz.
TABASCO® brand Original Red Sauce 2 Tbsp.

Berry Reduction

Ingredients Weight Measure
Compote (from above) 16 oz.
Sugar 4 oz.
Honey 1 Tbsp.

Vanilla-Chile Sauce

Ingredients Weight Measure
Ancho chile, dried 1 ea.
Water 6 oz. + 4 oz.
Honey 2 Tbsp.
Vanilla bean, split, scraped 1 ea.
TABASCO® brand Original Red Sauce 1 tsp.

Vanilla Bean Ice Cream

Ingredients Weight Measure
Milk 12 oz.
Sugar 5-1/2 oz.
Vanilla bean, split, scraped 1 ea.
Egg yolks 5 ea.
Cream 8 oz.


  1. For the Biscuits, combine dry ingredients and cut in the fats.
  2. Add wet ingredient and mix to a dough consistency.
  3. Roll to 3/4" thick.
  4. Bake off at 375°F convection oven or 400°F still oven.
  5. For the Berry Compote, combine all and cook over medium heat until the juices release from the fruit.
  6. For the Berry Reduction, strain compote, add sugar and honey and cook over medium heat until nappe sauce consistency.
  7. For the Vanilla-Chile Sauce, rehydrate chile in the 6 oz. of water for 5 minutes.
  8. Drain; cut into a brunoise dice.
  9. Mix chile with remaining ingredients and reduce if necessary to nappe sauce consistency.
  10. For the Vanilla Bean Ice Cream, scald milk, sugar and vanilla bean.
  11. Temper some of the hot milk into the yolks, whisk continuously.
  12. Pour tempered mix back into pot and cook to nappe, sauce consistency.
  13. Strain.
  14. Add cold cream.
  15. Cool ice cream base over ice to 40°F.
  16. Freeze in ice cream machine.
  17. Place clean wrap on top of frozen ice cream.
  18. Refreeze in freezer.
  19. To assemble, cut biscuits into squares to fit mold.
  20. Slice each square into 1/4" slices.
  21. Soak the layers in warm compote overnight or a minimum 4 hours.
  22. For each serving, place pudding onto plate around biscuit-compote mixture.

Yield: 12 servings