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Parmesan pudding with Piquillo Peppers and Cocoa Nib Explosion

Food Network Canada
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Ingredients

Parmesan Pudding

1
quart heavy cream
8
oz Parmigiano Reggiano, grated
dash hot sauce
pinch salt
pinch black pepper
½
tsp guar gum

Piquillo Relish

2
Piquillo peppers
1
tsp sherry vinegar
1
tsp fresh squeezed lemon juice
1
Tbsp olive oil
pinch salt
2
cranks black pepper

Cocoa Nib Mix

¼
cup cocoa nibs
1
Tbsp unflavored pop rocks or trubinado sugar
½
tsp salt
½
cup extra virgin olive oil
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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.

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