Crusted Panna Cotta Diavolo

Submitted by CHEF GREGORY RITZ, CEC, EXECUTIVE CHEF/FOODSERVICE DIRECTOR, BETH SHALOM VILLAGE, VIRGINIA BEACH, VA.

by C&RB Staff (editor@clubandresortbusiness.com)
October 2007
 

Amt Ingredient
3 cups  chocolate cookie crumbs
2 1/2 ozs. unsalted butter, melted
4 tsp.  TABASCO®  Brand Chipotle Pepper Sauce (for first step)
1 tbsp. +1 tsp. TABASCO®  Brand Chipotle Pepper Sauce (for fifth step)
2 cups  whole milk
2 tbsp.  gelatin, unflavored
6 cups heavy cream
1 lb.  dark chocolate, broken into 1-inch pieces
1/2 cup sugar
1 tsp. vanilla extract
for garnish berries
for garnish chocolate shavings

Procedure: 
• Make crust by combining cookie crumbs, melted butter, and first-listed  TABASCO®  Brand Chipotle Pepper Sauce (4 tsp.)
• Line the inside edge of 3-inch by 1 1/2-inch PVC pipe molds or ring molds with parchment paper.
• Press approximately 1/4-cup crust mixture into  the bottom of each mold. Set molds aside.
• Bloom gelatin in cold milk for 5 minutes. Place over medium heat to dissolve gelatin.
• Add cream, chocolate, sugar, vanilla and second-listed TABASCO®  Brand Chipotle Pepper Sauce (1 tbsp. +1 tsp.).
• Stir frequently until mixture is hot and chocolate is completely melted.
• Remove from heat and allow to cool, stirring frequently until slightly warm to the touch.
• Gently portion approximately 5 fluid ozs. into each ring mold.
• Cool under refrigeration until set, at least 3 hours.
• To serve, run a warm knife under the mold and the parchment paper, gently pushing out. Peel the parchment off and garnish with berries and chocolate shavings.