Milk-Chocolate Cremoso with Espresso Parfait
- Contributed by Michael Schwartz
- ACTIVE: 1 HR
- TOTAL TIME: 1 HR 15 MIN Plus 4 hr Chilling
-
SERVINGS:
10
Recipe: Milk-Chocolate Cremoso with Espresso Parfait
- MAKE-AHEAD
- VEGETARIAN
Cremoso
- 2 cups heavy cream
- 1/3 cup granulated sugar
- 5 large egg yolks
- 1 pound good-quality milk chocolate, chopped
Espresso Parfait
- 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
- 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.
- From Miami’s Got Good Taste
- Published December 2008





Get F&W Mobile Apps