ChefXi OfficialA daring exploration of texture and heat, featuring a molten dark chocolate cake infused with Thai bird's eye chili, served alongside a delicate lemongrass-scented panna cotta.
For the Panna Cotta: Bloom the gelatin sheets in cold water. In a small saucepan, heat the heavy cream, bruised lemongrass, and honey until simmering. Remove from heat and let steep for 20 minutes.
Strain the cream through a fine-mesh sieve to ensure a silky texture.
Squeeze the water from the gelatin and whisk it into the warm lemongrass cream. Pour into small molds and refrigerate until set, at least 4 hours.
Lightly grease the molds with a neutral oil for easy removal.
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