Dessert

Chocolate-Ancho Chile Panna Cotta with Pepita Brittle & Crème Fraîche Foam

A velvety, almost fudgy panna cotta is infused with the deep, fruity heat of charred ancho chiles and finished with 70% dark chocolate that adds sophistication without sweetness overload. Roasted pumpkin seeds are caramelized in a tequila-spiked sugar until shatteringly brittle. A cloud of crème fraîche is whipped and lightened with a splash of mezcal and lime, then aerated with an immersion blender into an ethereal foam. It's Mexican chocolate in its most refined, plated form.