Cuatro Leches Parfait - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Cuatro Leches Parfait

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How does cake with attitude sound? Melt in your mouth goodness with Pan-American flair is what's cooking as we grab a Bite with Belkys.

The Chef: Horacio Rivadero

The Restaurant: The District Miami, in the Miami Design District

The Dish: Cuatro Leches

Ingredients:

For Cake:

10 eggs

9 ounces sugar

9 ounces all-purpose flour

1 Tbs. Vanilla extract

Four Milks:

1 quart heavy whipping cream

1 can evaporated milk

1 can coconut milk

1 can Coco Lopez

1 can sweetened condensed milk

3/4 cup cream of coconut

Pineapple Topping:

1 small can diced pineapple

1/2 cup brown sugar

1 vanilla bean (or 1 tbs. vanilla extract)

Meringue Topping:

10 egg whites

3 cups sugar

3/4 cup water

3 Tbs. light corn syrup

sliced almonds

mint leaves for garnish

Method of Preparation:

- Put eggs in a bowl and mix on high for about 7 minutes to get it nice and creamy. Add sugar and vanilla extract. Mix for two more minutes then slowly and gently sift in flour. Put in a pan and bake at 350 degrees for 35 minutes. Do not open the oven door for the first 15 minutes or the cake will fall!

- For the pineapple topping, slice fresh or canned pineapple into small chunks, scrape vanilla beans out of the pod and put both in a hot skillet. (or use vanilla extract) Add the brown sugar and let it cook down for about ten minutes.

- Next, mix the four milks. Put evaporated milk, heavy cream and coconut milk in a pot and bring to a soft boil. Remove from heat and add the sweetened condensed milk and cream of coconut liquor and mix thoroughly.

- For the meringue topping: Whip the eggs on high for 3 minutes. While they are mixing, heat light corn syrup and 2 cups of sugar in a saucepan over high heat. While waiting for the syrup to boil, add the remaining cup of sugar to the egg white foam and continue to mix at high speed until peaks develop. When they syrup bubbles, add it to the egg white mixture and continue whipping until the bottom of the mixing bowl is cool to the touch.

- When the cake is done, take it out of the pan and trim off the crust on all sides. Put the cake back in the pan and pour the four milk mixture over it. Refrigerate the cake. When it cools and absorbs the four milks, it's time to plate.

To Plate:

Cut small pieces of cake and put on plate or in a mason jar. Garnish with pineapple and meringue topping. Brown the meringue with a culinary torch then top with macadamia nuts and a sprig of mint.

Serving suggestion: Riesling Wine

Serves: 12

The District Miami

190 NE 46th Street

Buenavista Neighborhood

Miami, FL. 33137

305-573-4199

http://thedistrictmiami.com/

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