Milk Chocolate Cremoso With Espresso Parfait Recipes

MILK-CHOCOLATE CREMOSO WITH ESPRESSO PARFAIT

Milk-Chocolate Cremoso With Espresso Parfait image

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? :)

Provided by Manami

Categories Frozen Desserts

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 12

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

Steps:

MAKE THE CREMOSO:.
In a saucepan, heat the cream with the granulated sugar until hot to the touch.
In a bowl, whisk the egg yolks.
Gradually whisk in 1 cup of the hot cream.
Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes.
Remove from the heat.
Add the chocolate and let stand until melted, 5 minutes.
Whisk until smooth.
Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.
MAKE THE CUBAN COFFE OR ESPRESSO PARFAIT:.
In a bowl, beat the cream with the confectioners' sugar, espresso and vanilla until firm.
Spoon the cream into ten 1/2-cup ramekins and freeze until firm.
Preheat the oven to 350°F
Butter the bread on both sides & toast on a baking sheet for about 8 minutes, or until golden.
Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil.
Serve the espresso parfait and toast on the side.

Nutrition Facts : Calories 1314.9, Fat 64.8, SaturatedFat 32.6, Cholesterol 251.8, Sodium 1621.2, Carbohydrate 158.5, Fiber 7.6, Sugar 46.2, Protein 25.1

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