Haute Living had the opportunity to speak with Tommy Bahama’s executive chef Kouri Killmeier, who shared five haute recipes for warm and cozy desserts. Once your treats are finished, grab your cashmere throw and cuddle up in front of your fireplace, and heat things up with these sumptuous winter dessert recipes that will surely soothe your soul.
Pineapple Crème Brûlée
PINEAPPLE AND FILLING
2 ripe pineapples
1⁄3 cup/65 g packed light brown sugar
1⁄2 tsp vanilla extract
1 1⁄2 cups/360 ml heavy cream
1 vanilla bean, halved lengthwise, or 1 tsp vanilla extract
6 large eggs, plus 6 large egg yolks
1⁄3 cup/65 g plus 1 Tbsp. granulated sugar
9 tsp granulated sugar
6 fresh strawberries, for garnish
special equipment: Butane kitchen torch
Slice off the bottom and crown of leaves from each pineapple. Using scissors, snip off and refrigerate 12 to 18 of the best-looking small pineapple leaves. Cut the pineapples crosswise into 6 rounds, each about 1 1⁄2 in/4 cm thick. Do not peel the pineapple rounds. Reserve the remaining pineapple for another use. Cover and refrigerate the pineapple shells until serving.
For each shell, using a small, sharp knife, cut an incision about 1⁄4 in/6 mm from the edge around the inside circumference of a pineapple round, being sure not to cut all the way through to the bottom. Using a melon baller, scoop out and discard the central core, leaving about 1⁄4 in/6 mm of fruit on the bottom of the shell. Scoop out the pineapple within the incision, leaving a shell about 1⁄4 in/6 mm thick. Finely chop the pineapple flesh. You should have 2 cups/380 g. Transfer the chopped pineapple to a medium bowl and stir in the brown sugar.
Heat a large nonstick skillet over medium/high heat. Add the pineapple mixture and cook, stirring occasionally, until the juices have evaporated and the pineapple is browned, 8 to 10 minutes. Return to the bowl and let cool completely. Stir in the vanilla. Cover and refrigerate until chilled, at least 4 hours or up to 1 day.
Bring the heavy cream and vanilla bean halves to a simmer in a heavy, medium saucepan over medium heat. Remove from the heat and let steep for 5 minutes. Using the tip of a small, sharp knife, scrape the seeds from the bean halves into the cream, discarding the bean halves. Whisk the eggs, yolks, and granulated sugar together in a medium heat-proof bowl. Gradually whisk in the hot cream mixture. Return to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat a wooden spoon (your finger should leave a path in the custard) and an instant-read thermometer reads 185ºF/85ºC. Do not boil. Pour the custard through a sieve into a heat-proof bowl. (Stir in the vanilla extract now, if using.) Let cool completely. Cover with plastic wrap and refrigerate until chilled and thickened, at least 4 hours or up to 1 day.
Divide the pineapple mixture evenly among the pineapple shells, spreading it evenly. Place the rounds on a baking sheet. Spoon equal amounts of the custard into each round and smooth the custard with a small spatula. Cover each with a piece of waxed or parchment paper and refrigerate until serving, at least 1 or up to 4 hours
Sprinkle each custard evenly with 1 1⁄2 tsp granulated sugar. Using the torch, wave the flame about 1⁄2 in/12 mm above the custard to caramelize the sugar. Fill a pastry bag fitted with a 1⁄2-in/12-mm fluted tip with the whipped cream. Pipe a large rosette of whipped cream onto each custard and insert 2 or 3 pineapple leaves into each rosette. Garnish each with a strawberry. Serve immediately. MAKES 6 SERVINGS.
Pina Colada Cake
YIELD: Four 8oz Pies)
4 ½” Spring Form Pans
2 2/3 Cups Crushed Oreo Cookies (about 25 cookies)
1/3 Cup Melted Butter approx. 120 degrees
2 Tablespoons Granulated Sugar
Place cookies in a food processor and puree until cookie consistency is like
Add melted butter and sugar.
Spray spring form pans thoroughly with cooking spray then place approximately 1/3 Cup of cookie crumb mix into each pan. Using your fingers evenly press the cookie mixture into the bottom of
Chocolate Malted Pie Filling
8 Large Egg Yolks
2 1/4 Cup Half & Half
10 ounces Semi-Sweet Chocolate (Squares or Chips)
½ Cup Malted Milk Powder
1 ¼ Teaspoon Pure Vanilla Extract
Mocha Whipped Cream
1 Cup Heavy Whipping Cream
½ Teaspoon Pure Vanilla Extract
2½ Tablespoon Granulated Sugar
1½ tablespoons Unsweetened Cocoa Powder
English Toffee Crumbles
Remove pie from spring form pan. Pipe rosettes of Mocha Mousse Whipped Cream covering the top surface of the pie. Sprinkle crushed English Toffee on top of Mocha Mousse Whipped Cream.
Tommy Bahama Triple Chocolate Cake
[Triple Chocolate Cake_13]
(Yields 8 Large Pieces)
6 oz. (
24 FL oz. Water
1 LB 12 Oz All-purpose flour
1 TBL Iodized salt
2 ½ TBL Baking soda
2 ½ lbs. Sugar
24 FL oz. Buttermilk
18 FL oz. Vegetable oil
7 Ea. Whole Eggs
1 TBL & 1 ½ Tsp Pure vanilla extract
Bring water to boil, turn off and add cocoa powder and stir until thick and mix together. Set aside to cool.
Put the dry ingredients in a mixer with whip attachment. Mix on low-medium speed for three minutes until mixed well.
Add all liquids at once EXCEPT chocolate to the dry while mixing. Scrape well.
Mix for two minutes and medium speed. Scrape well.
Add chocolate mixture. Scrape well.
Mix to combine about one minute on medium speed. Rest the batter for 1 hour.
Pre-heat oven to 325 degrees.
Cut out parchment circles and place into
Divide rested batter into two 10 inch cake pans.
Bake for 1 hour. Insert toothpick to come out clean when done. Cool on
Triple Chocolate Ganache Frosting
8 oz. (
8 oz. (
2 oz. Sour cream
6 oz. Guittard Oban Wafer
In a double boiler melt chocolate until no lumps (110-112 degrees) slowly add butter to chocolate. In a small mixer with whip attachment add all of the powdered sugar and all of the sour cream at once and whip on high speed until incorporated about 2 minutes. Add chocolate mixture to the sour cream mixture and whip until lighter brown (kind of like milk chocolate color) for about 3-4 minutes. Refrigerate frosting for 20-30 minutes while cutting the layers of cake so it firms up. It should be around 60 degrees while building the cakes.
4 slices at ¾ inch in width Chocolate Cake, top & sides trimmed
52 oz. Chocolate Ganache frosting
3cups Chocolate cake crumbs
Take cooled cake out of pans then invert cake on cutting board with the top of the cake facing upwards. Slice cake with cake cutter ¾ inch. Be very gentle when handling this cake it is very moist. You will get 2 layers out of 1 cake. When finished cutting the layers trim all layers so they are the same size. Reserve all cake trimmings and place in food processor and pulse until coarse. Place on sheet pan and put into
Chocolate Whipped Cream
1 QT Heavy cream
8 oz. White chocolate mousse powder (Swiss Chalet Brand)
Add all ingredients to mixing bowl and whisk together then transfer to
Cut cake into 8 large pieces
Spoon chocolate whipped cream onto cake
Garnish with chocolate curls
Key Lime Pie
(Yields: 1 Pie)
1 each 10” Graham Cracker Crust
1 each Egg White
2 ½ Cups Eagle Brand Sweetened Condensed Milk
¾ Cup Pasteurized Egg Yolks
1 Cup Key Lime Juice (Nellie & Joes Key West Lime Juice is widely available and makes
a good (less tart) substitute for the real thing)
1 each lime sliced into 8 equal lime “wheels”
Brush egg whites on uncooked pie shell using a pastry brush. Make sure you coat evenly over the pie shell. Pour off any excess egg whites. Baked in a pre-heated oven at 350 degrees for 5 minutes. Shell should look golden brown. Let cool at room temperature. While the shell is cooling, using a wire whip, mix the egg yolks and condensed milk together by hand until incorporated. Pour the key lime juice into the egg and condensed milk mixture slowly mixing with the wire whip by hand until well incorporated. Add the key lime pie mixture into the cooled pie shell and bake in a preheated oven (convection setting if available) at 250 degrees for 25-30 minutes. The finished pie should have a Jell-O like consistency. Place onto a cooling rack to rest for 30 minutes at room temperature then put into the refrigerator for at least 2 hours before serving
White Chocolate Mousse Whipped Cream
8 Fluid Oz. Heavy Cream
¾ Oz. Powdered Sugar
¼ tsp Pure Vanilla Extract
½ Tbsp. Swiss Chalet White Chocolate Mousse
Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in the mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes. Next, add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks. Put the white chocolate mousse whipped cream into a piping bag with an open star tip. To serve, pipe whipped cream onto the key lime pie which should be cut into 8 pieces. Next, cut a slice in your lime circles, twist and place in the center of each piece of key lime pie then serve. If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece of pie .
- Source: Haute Living