The Chef: Iliana Regan (One Sister)The Challenger: Brandon Baltzley (Crux)The Ingredient: Dried limes
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Iliana Regan didn’t know any of this, though. “I did not do any research. I did not look it up. I didn’t even think about it until today,” she said. “I was like, what am I going to make? So then I looked in my refrigerator and freezer and just pulled out some stuff and was like, yup, this is going to be it.”
Video by Michael Gebert/Sky Full of Bacon
The dried limes smelled potent and tasted like “floral limes,” Regan said. “I knew I had cream when I opened the refrigerator, so I thought, ‘OK, there’s a panna cotta.” She wanted to add another element to it, though, something crispy. “So then I opened the freezer and my first thought was pumpernickel. I had an amazing pumpernickel bread pudding at Telegraph.” Regan didn’t have that on hand, but did have marble rye, which she decided was close enough. She dried a couple pieces in the oven and melted dark chocolate with cocoa butter powder to pour over the top of the crumbled dried bread. (Full recipe below.)
Heat cream, limes, sugar, and salt to a simmer. Turn off heat and allow to steep for 20 to 30 minutes. Strain and reserve the liquid.
