4g chilli padi
240g cream
300g araguni chocolate, chopped
195g egg whites
Infuse the chilli padi in the cream overnight.
Sieve the infusion mixture into a pot and bring cream to boil. Add in the chopped araguni chocolate. Rest for a minute.
Stir slowly in a small circular motion from inward, then big circular motion outward. Stir until mixture is combined.
Whisk the egg whites slightly and incorporate into the mixture of cream and chopped chocolate.
Pour the mixture into siphon and charge and 2 cream chargers.
Place siphon into hot bath at low medium heat for 30 minutes.
Cool the mixture to 40 degrees. Empty siphon into a container.
Store mixture in freezer.
recipe by Chef Janice Wong