{"id":258466,"date":"2026-07-13T16:17:48","date_gmt":"2026-07-13T13:17:48","guid":{"rendered":"https:\/\/1kitap1.com\/en\/dessert-fourplay-johnny-iuzzini\/"},"modified":"2026-07-13T16:17:48","modified_gmt":"2026-07-13T13:17:48","slug":"dessert-fourplay-johnny-iuzzini","status":"publish","type":"post","link":"https:\/\/1kitap1.com\/en\/dessert-fourplay-johnny-iuzzini\/","title":{"rendered":"Dessert FourPlay – Johnny Iuzzini"},"content":{"rendered":"
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Transfer to a pitcher and refrigerate until you\u2019re ready to serve. To Serve Thin the chocolate soup with some cold milk if it\u2019s too thick to sip, and froth it again with an immersion blender. Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups. Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam. Top with a few more Cocoa Puffs. Jean-Georges\u2019s Warm Chocolate Cake ~ Vanilla Bean Ice Cream ~ Chocolate Crumble Just about every restaurant around has a version of molten chocolate cake on the menu, and many claim to be the original, but the cake that Jean-Georges developed at Lafayette Restaurant in New York is the most delicious, the one with the greatest contrast in textures.<\/p>\n

It\u2019s the only dessert that stays on the menu year-round at Jean Georges. For the Cake Butter eight 4-ounce ramekins or sixteen 2-ounce molds and dust them lightly with flour. Set the ramekins on a baking sheet. Put the butter and chocolate in a glass bowl and melt in the microwave, using 30-second bursts. Stir until smooth. Put the egg yolks and eggs in the bowl of a standing mixer fitted with the whisk.<\/p>\n

Beat at medium speed until frothy. Pour in the sugar and increase the speed to medium-high. Continue to beat until the eggs have tripled in volume. Scrape the butter and chocolate into the eggs. Beat until well mixed, scraping the bowl once or twice. Sift the flour over the batter and fold it in gently. Put the batter in a pastry bag and pipe into the ramekins. Cover with plastic wrap and refrigerate until you\u2019re ready to serve the dessert or for up to 8 hours.<\/p>\n

To Serve Take the cakes out of the refrigerator to bring them to room temperature. Heat the oven to 475\u00b0F or 450\u00b0F on convection. Slide the baking sheet into the oven and bake the cakes until the sides and tops are set, about 4 minutes for small cakes or 6 to 7 minutes for large ones. The centers will still be very soft.<\/p>\n

Invert the ramekins onto dessert plates. Leave for about 10 seconds, then lift off the ramekins. Spoon a little chocolate sauce around each cake. Make a small pile of chocolate crumble to the side, and top with a scoop of ice cream. Garnish the ice cream with crystallized vanilla and the cake with confectioners\u2019 sugar, if you want. Serve immediately. Chocolate-Olive Panini ~ Balsamic Vinaigrette Late-night eating is one of those things that\u2019s pretty much a fact of a chef\u2019s life.<\/p>\n

Really late-night eating. And I often end up with friends at \u2018ino and \u2018inoteca, where they make the greatest panini in New York. One very late night, my cooks and I thought it would be fun to create a sandwich for the dessert menu.<\/p>\n

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CLARKSON POTTER is a trademark and Potter with colophon is a registered trademark of Random House, Inc. Library of Congress Cataloging-in-Publication Data Iuzzini, Johnny. Dessert fourplay : sweet quartets from a four-star pastry chef \/ by Johnny Iuzzini and Roy Finamore p. cm. 1. Desserts. 2. Jean Georges (Restaurant). I. Finamore, Roy. II. Title. TX773.198 2008 641.8\u20196-dc22 2008002912 eISBN: 978-0-307-88564-7 v3.1 I dedicate this book to the loving memory of my mother, Dale Marcia Iuzzini, the kindest, strongest, most benevolent woman I have ever met. She is missed dearly. contents Introduction Fourplays Spring Early Spring Fourplay Strawberry and Rhubarb Fourplay Strawberry Fourplay Summer Cherry, Fig, and Tomato Fourplay Raspberry and Apricot Fourplay Market Fruit and Cheese Fourplay Autumn Indian Summer Fourplay Apple and Pear Fourplay Late Harvest Fourplay Winter Citrus Fourplay Exotic Fourplay Grapefruit, Tangerine, and Orange Fourplay Chocolate Chocolate and Nuts Fourplay Exotic Chocolate Fourplay Modern Chocolate Fourplay Building Blocks Some Basic Recipes Cakes and Brioche Cookies, Tuiles, and Textures Ice Creams, Sorbets, and Granit\u00e9s Fruits and Chocolate Sauces About Measurements and Measuring Notes on Ingredients Notes on Equipment Online Sources Acknowledgments Index I was pretty young when I got into this food business.<\/p>\n

At fifteen, I got my working papers because I needed a job and the paycheck that came with it. I was soon riding my bike back and forth to the Osiris Country Club, near where I lived in the Catskills in New York. I didn\u2019t think for a moment that my job as a dishwasher would lead to finding my life\u2019s passion.<\/p>\n

That I\u2019d be the pastry chef of a four-star restaurant by the time I was twenty-six. That I\u2019d spend my days and nights dreaming up intricate new dessert tastings to elevate the ultimate course of a meal. The chef at the country club, Brad Goulden, liked me, so he let me do some prep work, too. Things like peeling carrots and cutting vegetables. When Chef Goulden moved to a place called the Cavu Restaurant, I got on my bike and followed.<\/p>\n

I did more dishes, but I also got my introduction to actual cooking.<\/p>\n<\/blockquote>\n

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.<\/em><\/p>\n

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