Date Night Desserts

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Ingredients

Equipment

food processor
whisk
small saucepan
medium sized bowl
mesh sieve
ramekins
baking dish
kitchen torch
broiler
sauce pot
plastic wrap
wire rack
foil lined baking sheet

Directions

In a food processor, add 450 grams (or 2 cups) of ricotta cheese and process until smooth.
Continue processing and gradually add 3 tablespoons (or 42 grams) of granulated sugar.
Add a small pinch of salt.
Stream in 4 ounces of melted semi-sweet chocolate.
Continue processing until mixture is thoroughly incorporated and velvety. Scrape down sides if necessary.
Crack 5 eggs into a small bowl. Separate out the yolks and place them into a medium-sized bowl.
In a small saucepan, add 2 cups (or 475 milliliters) of heavy whipping cream.
Add 0.5 teaspoon (or 4 grams) of sea salt to the saucepan.
Add 2 teaspoons (or 6 grams) of vanilla extract to the saucepan.
Mix together and whisk over medium heat until hot and steamy but not boiling.
Using electric beaters or a strong arm and a whisk, begin beating your egg yolks.
Gradually add half a cup (or 100 grams) of granulated sugar while continuously beating.
Continue beating until the mixture is lightened in color and a little bit thicker.
Once your cream is hot, whisk in a little splash into your egg yolks.
Mix it a little more until your yolks are hot.
Pour the yolk mixture back into the cream and mix together until thoroughly combined.
Pour mixture into a bowl through a mesh sieve.
Use a skimmer to skim off any excess foam from the top layer.
Get 4 six-ounce ramekins and place them in a baking dish.
Evenly divide your creme brulee base amongst the four ramekins.
Pour in enough boiling water around the ramekins (not in them) to come up about three-quarters of the way up the ramekins.
Gently place the baking dish in an oven set to 325°F for 30 to 40 minutes, until set but still jiggly.
Remove ramekins from the oven and their hot water bath and let them cool on a wire rack until completely cool.
Wrap the cooled ramekins in plastic wrap and pop them in the fridge to set and chill for at least four hours, ideally overnight.
When ready to serve, give the tops a light sprinkling with granulated sugar.
Caramelize the sugar with a kitchen torch or under your broiler until the sugar is caramelized with a light bit of char.
Let it cool until glassy, crack and enjoy.
In a medium-sized sauce pot, add one cup (or 220 grams) of arborio rice.
Add half a cup plus 3 tablespoons (or 125 grams) of granulated sugar.
Pour in 4.5 cups (or 1 liter) of whole milk.
Add half a cup (or 120 milliliters) of heavy whipping cream.
Add one teaspoon (or 4 grams) of vanilla extract.
Add one cinnamon stick.
Set the pot on the stove over medium-high heat, stirring often.
When it comes to a rapid simmer, immediately reduce the heat to medium-low.
Let it simmer, cook, and thicken, stirring occasionally, for about 20 to 25 minutes or until the rice is tender.
Pour the mixture into a bowl, cover with plastic, and let it sit in the fridge until cool.
Serve the rice pudding either cold or at room temperature.
Cut 1-2 large bananas in half lengthwise and place them on a foil-lined baking sheet.
Sprinkle the cut ends of the bananas with sugar to coat completely.
Torch the bananas with a kitchen torch or place them under a broiler until beautifully caramelized.
Put a big dollop of rice pudding in the center of a nice plate.
Tap and shake the plate to get the rice pudding flat and spread evenly.
Gently place the caramelized banana on the plate with the rice pudding.
Add a nice line of about 1-2 tablespoons of crushed pistachios.
Optionally, dust with ground cinnamon.