Hedy Goldsmith's Chocolate Cremoso Recipe
To help you prepare in advance, here's Goldsmith's recipe. If you plan to attend, remember to call 305-421-9421 to reserve a spot.
Milk Chocolate Cremoso with Espresso Parfait
2 cups heavy cream
1/3 cup sugar
5 egg yolks
1 lb milk chocolate, chopped
Bring the cream and sugar to a boil in a sauce pot. Meanwhile, whisk the egg yolks in a bowl, and slowly add the hot cream to temper the yolks. Return the mixture to the pot for approximately 1 minute on low heat to thicken. Place the chopped chocolate in a bowl and pour in the cream mixture while still hot. Whisk thoroughly; then chill until completely firm.
Espresso Parfait Ingredients
2 cups heavy cream, whipped
½ cup powdered sugar
1 tsp vanilla extract
1 Tbsp espresso, cooled
Whip the cream with the powdered sugar and vanilla extract to a soft peak. Gently fold in the espresso, and spoon into small ramekins. Freeze before serving.
10 slices sourdough bread, toasted (one per serving)
½ cup chopped hazelnuts
Extra Virgin Olive Oil
Presentation: Place chopped hazelnuts on the plate as a base for the cremoso. Spoon a generous amount of the cremoso on the plate and drizzle with extra virgin olive oil and a sprinkle of sea salt. Top with a thin slice of toasted sourdough bread. Place the ramekin on the side, garnish with leftover chopped hazelnuts and serve.