Parmesan Pudding with Piquillo Peppers and Cacao Nib Explosion

...from Elizabeth Falkner

Parmesan Pudding
1 quart heavy cream
8 ounces Parmigiano Reggiano cheese, grated
dash of hot sauce
pinch of salt
pinch of ground black pepper
1/2 teaspoon guar guam

Piquillo Relish
2 Piquillo chili peppers
1 teaspoon Sherry vinegar
1 teaspoon fresh squeezed lemon juice
1 tablespoon olive olive
pinch of ground black pepper
pinch of salt

Cacao Nib Mix
1/4 cup TCHO Roasted Cacao Nibs
1 tablespoon unflavored pop rocks or turbinado sugar
1/2 teaspoon salt
1/2 cup extra virgin olive oil

1. For Parmesan Pudding, melt all ingredients together on low. Chill. Then puree together to thicken.
2. For Piquillo Relish, roast peppers, then sweat and peel peppers. Chop peppers to a fine dice, then mix with salt, pepper, lemon juice, sherry vinegar and olive oil.
3. For Cacao Nib Mix, simply mix all ingredients together into bowl.
4. To plate, make a quenelle or spoonful of Parmesan Pudding on each plate. Set a spoonful of Piquillo Relish next to pudding on each plate. Sprinkle/drizzle some of the Cacao Nib Mix on each plate. Garnish with parsley. Serve immediately.