Parmesan Sformato

PASTRY

Mar 16

Lemon Curd, White Chocolate Mousse

Chef Justin Flit of Navé | Miami

When Navé Pastry Chef Devin Braddock took some time off and the menu needed a new dessert, Chef Justin Flit tried out his long-held interest in pastry. Collaborating with Sous Chef Mario Alegre, Flit developed a butternut squash sformato for the dinner menu, which, in turn, led to the birth of the parmesan sformato. Without being too sweet, the light dessert doubles as a cheese course. “It doesn't really make you feel like you want to go to bed after,” Flit says. Leftover parmesan rinds get boiled in heavy cream and flavor a creamy sformato paired with tangy lemon curd and a luxe white chocolate mousse. The confection is topped with parmesan shavings, delivering an extra touch of umami.

INGREDIENTS:

Parmesan-Infused Cream:
1 quart heavy cream
325 grams Parmesan rinds

Sformato:
400 grams ricotta
100 grams sugar
2 egg yolks
2 whole eggs
3 grams kosher salt
85 grams butter

White Chocolate Mousse:
190 grams white chocolate
95 grams butter
6 eggs
85 grams sugar

To Assemble and Serve:
Freshly grated Parmesan

METHOD:

For the Parmesan-infused Cream:
In a medium pot over medium flame, heat heavy cream and Parmesan rinds for 20 minutes. Strain through a chinois and set liquid aside.

For the Sformato:
Add all ingredients to a Vitamix blender and purée until smooth. Pass through a chinois, then add 600 grams Parmesan-infused Cream. Spray souffle molds or ramekins with nonstick spray. Distribute Parmesan-infused Cream to molds or ramekins, weighing out 50 grams per portion. Cover each mold with plastic wrap, place on a sheet tray, then wrap entire sheet tray with plastic wrap. Transfer to a steamer and steam 20 minutes or until fully set. Remove plastic wrap and let cool at room temperature.

For the Lemon Curd:
In a heavy-bottom sauce pot, add lemon, sugar, yolks, eggs, and salt. Over low-medium heat, whisk continuously until the mixture is thick, but be careful not to curdle the eggs. Remove from heat, add butter, and whisk until incorporated. Strain through a chinois into a nonreactive container and cover with plastic wrap so the curd doesn't form a film. Place in a refrigerator to cool immediately.

For the White Chocolate Mousse:
Over a double boiler, melt the white chocolate and butter using a rubber spatula to stir. Once melted, remove from heat and set aside. In the bowl of a stand mixer fitted with a whisk attachment, add yolks and 45 grams sugar; whip until light and doubled in size. Transfer yolk mixture to a mixing bowl and stir in melted white chocolate; set aside. Dry and clean stand mixer’s bowl and whisk attachment. Return to stand mixer, add egg whites and remaining sugar, and whisk on highest speed until stiff peaks form. Using a rubber spatula, gently fold egg whites into the yolk mixture, ⅓ at a time. Transfer mousse to quart containers, place in refrigerator, and let cool for a minimum of 6 hours or overnight.

To Assemble and Serve:
Turn Sformato out onto a serving plate. Cover with Lemon Curd, then cover Lemon Curd with White Chocolate Mousse. Top with a generous amount of Parmesan!

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