Diavolo Dolce: Fiery Chocolate & Chili Panna Cotta

Instructions

1. 1

   Bloom the gelatin sheets in cold water for 5-10 minutes until softened. (5 minutes)

   ~10 min
2. 2

   In a medium saucepan, combine the heavy cream, granulated sugar, scraped vanilla bean seeds and pod, finely chopped chili pepper, and cinnamon stick. Heat gently over medium-low heat, stirring occasionally, until it just begins to simmer. Do not boil. (10 minutes)

   ~10 min
3. 3

   Remove from heat, cover, and let steep for 15 minutes to infuse the flavors. (15 minutes)

   ~15 min
4. 4

   Strain the cream mixture through a fine-mesh sieve into a clean bowl, pressing gently on the solids to extract as much liquid as possible. Discard the solids. (3 minutes)

   ~3 min
5. 5

   Return the strained cream to the saucepan. Squeeze excess water from the gelatin sheets and add them to the warm cream. Whisk until the gelatin is completely dissolved. (3 minutes)

   ~3 min
6. 6

   Chop the dark chocolate finely and place it in a separate heatproof bowl. Pour the warm cream mixture over the chocolate. Let stand for 1 minute, then whisk gently until smooth and fully incorporated. Stir in the cayenne pepper. (5 minutes)

   ~5 min
7. 7

   Divide the panna cotta mixture evenly among 6 ramekins. Cover each ramekin with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until set. (4 hours)

   ~240 min
8. 8

   Prepare the chili caramel: In a small saucepan, combine the 50g sugar and 2 tablespoons of water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color. Carefully and slowly whisk in the 50ml of warm heavy cream (it will bubble vigorously). Add a tiny pinch of cayenne pepper if desired. Let cool slightly. (10 minutes)

   ~10 min
9. 9

   To serve, carefully run a knife around the edge of each ramekin and invert onto serving plates. If they don't release easily, briefly dip the bottom of the ramekin in warm water. Drizzle generously with the chili caramel and top with a dollop of whipped cream. Garnish with a very fine dusting of cayenne pepper or a tiny sliver of chili if desired. (5 minutes)

   ~5 min