Chef David Uygur of Lola – Dallas, Texas
3 sheets gelatin, bloomed in cold water
2 cups heavy cream
1-1/2 cups buttermilk
1/2 cup sugar
4 ounces milk chocolate
Pinch salt
Lightly sweetened whipped cream and
Grated chocolate
Crumbled amaretti cookies
Over low heat, dissolve the gelatin in the heavy cream with sugar. Once dissolved, puree cream mixture with chocolate and buttermilk in a blender. Strain the mixture and then pour into ramekins or coffee mugs. Cover and chill for 2 hours before serving, and garnish with whipped cream, grated chocolate and amaretti cookies to serve.