Name: Parmesan pudding with Piquillo Peppers and Cocoa Nib Explosion
Cuisine: North American
Ingredients: 1 quart heavy cream; 8 oz Parmigiano Reggiano, grated; dash hot sauce; pinch salt; pinch black pepper; ½ tsp guar gum; 2 Piquillo peppers; 1 tsp sherry vinegar; 1 tsp fresh squeezed lemon juice; 1 Tbsp olive oil; pinch salt; 2 cranks black pepper; ¼ cup cocoa nibs; 1 Tbsp unflavored pop rocks or trubinado sugar; ½ tsp salt; ½ cup extra virgin olive oil

ingredients

Parmesan Pudding

quart heavy cream

oz Parmigiano Reggiano, grated

dash hot sauce

pinch salt

pinch black pepper

tsp guar gum

Piquillo Relish

Piquillo peppers

tsp sherry vinegar

tsp fresh squeezed lemon juice

Tbsp olive oil

pinch salt

cranks black pepper

Cocoa Nib Mix

cup cocoa nibs

Tbsp unflavored pop rocks or trubinado sugar

tsp salt

cup extra virgin olive oil

Ingredient Substitution Guide

directions

Step 1

Melt all ingredients together on low heat. Burr mix together and chill. Puree ingredients to thicken.

Step 2

To plate: Make a quenelle or spoonfull or schmear of parmesan pudding on each plate. Set a spoonful of piquillo relish next to pudding on each plate. Sprinkle/drizzle some of the cocoa nib mix on each plate. Garnish with parsley and serve immediately.

Step 3

Roast peppers, sweat and peel. Chop into fine dice and mix with salt, pepper, lemon juice, sherry vinegar and olive oil.

Step 4

Mix all ingredients together.

Rate Recipe

My rating for Parmesan pudding with Piquillo Peppers and Cocoa Nib Explosion

Parmesan pudding with Piquillo Peppers and Cocoa Nib Explosion