Garnish with lime zest
over the top and finger lime*
pearls. Crush a coconut meringue
and place a small pile
in the top left corner of the
plate. Scoop the coconut sorbet
into an oblong shape and
place on crushed meringues.
Alternatively, place a scoop
of sorbet on the crushed meringue.
* available online
** a pressurized device used
for quick whipping of substances
Adega’s Classic
Portuguese Flan
Pudding
Pastry Chef Jessica
Carreira
Earning a Michelin star in
short order, this downtown
San Jose temple of Portuguese
dining has introduced
guests to an often overlooked
cuisine that has been
catching on with foodies
across the nation. Flan is a
common dessert in countries
with Spanish origins, but
the Portuguese version is
creamier and more exciting
than the many others.
4 cups whole milk
2 Tbsp vanilla extract
14 ounces sugar
12 eggs
6 yolks
Caramel Sauce
¾ cup plus 1 ½ Tbsp sugar
¾ cup plus 1 ½ Tbsp heavy cream
Heat milk with vanilla. Beat
eggs and yolks with sugar.
Add warmed milk over the
eggs and sugar, stirring constantly
so that the egg doesn’t
cook. Pour custard into ramekins
and cook in a water bath
at 375º until set.
To make caramel sauce,
cook sugar to the point of
caramelization and then add
heavy cream in a slow stream,
stirring constantly and carefully.
Let cool and pour over
cooked flan. For extra flair,
add some sea salt flakes over
the top.
The restaurant serves the
flan with a filigree of sugar,
house-made vanilla ice cream,
puddles of caramel sauce and
mint sprigs.
Dio Deka’s Greek
Yogurt Three Ways
Pastry Chef Marissa Souza
This heralded Greek restaurant
in Los Gatos might
be best known for its lamb
and grilled octopus, but the
pastry chef produces some
magical desserts that pay
homage to Greek ingredients—
in this case, the luscious
strained yogurt that
has become so popular in
American grocery stores.
Makes 4 or more servings.
Greek Yogurt Sorbet
1 ½ cups water
¾ cup plus 2 ½ tsp sugar
3 Tbsp glucose powder*
slightly rounded half-teaspoon
sorbet stabilizer*
1 cup plus 2 ¾ tsp plain full-fat
Greek yogurt**
In a medium pot, add the
water and heat to a little over
100º. Whisk in all dry ingredients
(sugar, glucose powder
and stabilizer) and bring up
to 185º. Remove from heat
and strain into a container.
Place in an ice bath to cool.
Once mix has cooled completely,
add in the Greek yogurt;
whisk until fully incorporated.
Chill in refrigerator,
then prepare in an ice cream
machine.
Sesame Pastelli Chips
½ cup white sesame seeds
1 ½ Tbsp black sesame seeds
2 Tbsp sugar
1 ½ Tbsp honey
Put seeds on a cookie sheet
and lightly toast in the oven
without adding much color.
Set aside.
In a medium-size pot, add
the sugar and make a dry caramel
(cook until light golden;
it will continue to cook after
removed from heat). Mix in
the honey. When fully blend-
Pastry Chef
Marissa
Souza of
Dio Deka
72 South Bay Accent
Dio Deka’s
Greek Yogurt
Three Ways