CRUSTED PANNA COTTA DIAVALO | TABASCO® Foodservice

RECIPE

CRUSTED PANNA COTTA DIAVALO

yield: 12 servings

Winner of the 2007 Hottest Chef Contest - Professional Division

Ingredients	Weight	Measure

Chocolate cookie crumbs		3 cups
Unsalted butter, melted	2-1/2 oz.
TABASCO^® brand Chipotle Pepper Sauce, divided		5 tsp. + 1 tbsp.
Gelatin, unflavored		2 Tbsp.
Whole milk		2 cups
Heavy cream		6 cups
Dark chocolate, broken into pieces	1 lb.
Sugar		1/2 cup
Vanilla extract		1 tsp.
Berries, for garnish		as needed
Chocolate shavings, for garnish		as needed

Method

1		Make crust by combining cookie crumbs, melted butter and 4 tsp. TABASCO^® Chipotle Pepper Sauce. Mix to combine.

2		Line the inside edge of 12 3” by 1-1/2” PVC pipe molds or ring molds with parchment paper.

3		Press approximately 1/4 cup crust mixture into the bottom of each mold. Set molds aside.

4		Bloom gelatin in cold milk for 5 minutes. Place over medium heat to dissolve gelatin.

5		Add cream, chocolate, sugar, vanilla and 1 Tbsp. + 1 tsp. TABASCO^® Chipotle Pepper Sauce.

6		Stir frequently until mixture is hot and chocolate is completely melted.

7		Remove from heat and allow to cool, stirring frequently until slightly warm to the touch.

8		Gently portion approximately 5 fl. oz. into each ring mold.

9		Cool under refrigeration until set, at least 3 hours.

10		To serve, run a warm knife between the mold and the parchment paper, gently pushing out. Peel the parchment off and garnish with berries and chocolate shavings.