Top Chef, Season 10, Episode 7, Elimination Challenge
To make the chocolate pudding:
1. Soak 4 gelatin sheets in 1 cup milk.
2. Combine cream, cayenne, salt, liquid smoke, sugar, vanilla paste, and cocoa powder in a pot and bring to a simmer. Pour hot cream over chocolate and whisk until melted. Add milk and gelatin mix and strain. Refrigerate until firm, but still smooth and stir-able.
To make the blackberry tapioca:
Combine all ingredients in top bowl of bain marie and stir until tapioca is clear and soft. Place in refrigerator until cool.
To make the early grey marshmallows:
Place all ingredients in top bowl of bain marie over simmering water. Whisk until very warm and fluffy and has doubled in size. Whisk in an electric mixer until firm peaks and cool. Refrigerate until needed, but not longer than 2 hours.
To make the graham cracker crumble:
1. Place all ingredients in food processor until you get a large corn-meal consistency. Lay mixture on sheet pan and bake at 350 degrees until crisp.
To make the blackberry topping:
Cut blackberries in half and toss with remaining ingredients.
Place a layer of chocolate pudding ion bottom of bowl.
Place a spoonful of blackberry tapioca in center of pudding.
Top with a dollop of marshmallow mixture and toast with a torch if desired. Top with crumble and blackberry salad.