Ingredients

• For the cremosa:
• 2 cups heavy cream
• 1/3 cup granulated sugar
• 5 large egg yolks
• 1 pound good-quality milk chocolate, chopped

• For the 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
  
  For serving:
• 1/2 cup roasted hazelnuts, chopped
• Extra virgin olive oil, for drizzling

Directions

Step 1

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 it stand until melted, 5 minutes. Whisk until smooth. Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.

Step 2

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.

Step 3

Preheat the oven to 350°F. Butter the bread on both sides. Toast on a baking sheet for about 8 minutes, or until golden.

Step 4

Spoon the milk-chocolate cremosa onto plates, sprinkle with the hazelnuts, and drizzle with olive oil. Serve the espresso parfait and toast on the side.

Note: The cremosa can be refrigerated for up to 3 days; the espresso parfait can be frozen for up to 1 week.

Ingredients

• 3 whole eggs, room temperature
• 1/2 cup sugar
• 1/2 cup Meyer lemon juice
• 2 tablespoons Meyer lemon zest, preferably from a Meyer lemon
• 1/2 teaspoon vanilla extract
• 1/2 cup extra virgin olive oil

Directions

Step 1

Place all ingredients but the olive oil in a high-speed blender (capable of generating frictional heat above 160°F). If you don’t have a high-speed blender, see the note in step 4.

Step 2

Turn the blender on to its highest setting and process for 4 minutes.

Step 3

While continuing to run on high speed, pour in the olive oil and blend for an additional 90 to 105 seconds until you can see the custard firming up on the sides.

Step 4

Note: If you don’t have a high-speed blender, simply blend until smooth and frothy in step 2, stream in the olive oil with the motor running, then pour into a double boiler or bowl set over gently simmering water on the stovetop, stirring until it thickens up (it should reach 160°F for fully cooked eggs, or hold at 140°F for 3 1/2 minutes).

Step 5

The custard can be refrigerated for up to three days or frozen for longer storage. When defrosted, it will return to the same creamy consistency as when fresh.