Milk-Chocolate Cremoso With Espresso Parfait |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is another recipe on my best-friend Judy's list for her summer party. Recipe by Chef Michael Schwartz from Michael's Genuine Food & Drink at 130 NE 40th Street, in Miami, Fl where it is a showcase for it's Chef/Owner's cuisine The dessert is listed as: Chocolate Cremoso with sea salt, olive oil, sourdough crostini & espresso parfait for $9 . Miamians are assumed to be too bikini-conscious to indulge in this dessert - a decadent milk-chocolate cremoso (a silky pudding-like dish) drizzled with olive oil; however, it is one of the best-sellers at Michael's. Some people are like, - olive oil & chocolate? But the olive oil reinforces the richnerss of the cremoso. Like you really need more richness.! At least 4 hours chilling time The cremoso can be refrigerated for up to 3 days; the espresso parfait can be frozen for up to a week. From Miami's Got Good Taste in F&W Magazine, published in the December 2008 Edition - this is also a staff favorite. What is NOT to be liked? :) Ingredients:
2 cups heavy cream |
1/3 cup granulated sugar |
5 large egg yolks |
1 lb good-quality milk chocolate, chopped |
2 cups heavy cream |
1/2 cup confectioners' sugar |
1 tablespoon strong-brewed espresso or 1 tablespoon cuban coffee, cooled |
1 teaspoon pure vanilla extract |
2 tablespoons unsalted butter, softened |
5 thin slices white bread, halved diagonally and crusts trimmed |
1/2 cup roasted hazelnuts, chopped |
extra virgin olive oil, for drizzling |
Directions:
1. MAKE THE CREMOSO:.
2. In a saucepan, heat the cream with the granulated sugar until hot to the touch.
3. In a bowl, whisk the egg yolks.
4. Gradually whisk in 1 cup of the hot cream.
5. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes.
6. Remove from the heat.
7. Add the chocolate and let stand until melted, 5 minutes.
8. Whisk until smooth.
9. Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.
10. MAKE THE CUBAN COFFE OR ESPRESSO PARFAIT:.
11. In a bowl, beat the cream with the confectioners’ sugar, espresso and vanilla until firm.
12. Spoon the cream into ten 1/2-cup ramekins and freeze until firm.
13. Preheat the oven to 350°F
14. Butter the bread on both sides & toast on a baking sheet for about 8 minutes, or until golden.
15. Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil.
16. Serve the espresso parfait and toast on the side.
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