Although Miamians are assumed to be too bathing-suit conscious to indulge in dessert, this decadent milk-chocolatecremoso (a silky pudding-like dish) drizzled with olive oil is one of chef Michael Schwartz's best-sellers. "Some people are like, 'Whoa...olive oil and chocolate?'" Schwartz says. "But the olive oil reinforces the richness of the cremoso. As if you need any more richness."
2 cups heavy cream
1/3 cup granulated sugar
5 large egg yolks
1 pound good-quality milk chocolate, chopped
2 cups heavy cream
1/2 cup confectioners' sugar
1 tablespoon strong-brewed espresso, cooled
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
5 thin slices of white sandwich bread, halved diagonally and crusts trimmed
1/2 cup roasted hazelnuts, chopped
Extra-virgin olive oil, for drizzling
How to Make It
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.
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°. 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.
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