Hedy Goldsmith's Chocolate Cremoso Recipe
As reported yesterday, pastry chef Hedy Goldsmith will be hosting a cooking demo at the Coral Gables Whole Foods this Thursday. Goldsmith will show participants how to make her popular chocolate cremoso.
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.
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