Some Like It Hot

This week Sweet Tempered had the privilege of being part of NACE’s (National Association of Catering Executives) annual Iron Chef Event. Chef Christy was given the challenge of creating a tasty and imaginative dessert with a special secret ingredient: chili peppers. Inspired by her love of Thai food, Christy set out to create a dessert a la Tom kha gai, her favorite spicy soup. The dish started with a Panna cotta (can’t you just hear Giada now? “pan-nah coat-ah”), a traditional Italian dessert which literally translates to “cooked cream” (think custard).

Where generally Panna cottas are made simply with cream, milk, sugar and gelatin, Christy mixed it up a bit with some coconut milk, cilantro, and serrano and habanero peppers. The dessert was bedded on an orange ginger sauce, topped off with a spicy papaya and mango slaw, whipped cream, and a tuile.

Ok, now for those of you who are thinking “sounds weird,” open your minds a little. Believe me, I’m as adventurous as a six year old when it comes to my diet—but I tried it and loved it. In fact, we loved it so much we ate the leftovers before remembering to take photos. Oops.

So how’d it go you ask? Well, much like Caesar, We Came, We Saw, and We Conquered. Yes Friends, Romans, and Countrymen, our dear Christy went up against the reigning champ, a formidable opponent, and came out on top. Not that we ever had any doubts (ahem. Oh, sorry there. There was something stuck in my throat). All kidding aside, it was a true challenge and both Christy and her competitor, Sous Chef Ashley, rose to the challenge. Unfortunately though, there can only be one winner. And fortunately for us, it was Christy. Okay, fortune had nothing to do with it; it all comes down to talent. And where Christy’s concerned, the proof is in the Panna cotta.