Burritos with Espresso-Caramel and Chocolate Sauces
An unusual dessert for the culinarily adventurous! A flour tortilla
is brushed with butter, then sprinkled with sugar, black pepper
and chili powder. The tortilla is then baked, wrapped around good
sorbet or ice cream, and served with espresso-caramel sauce, chocolate
sauce and cinnamon. Delicious! Be warned that this is not a neat,
tidy dessert, even if you serve it with a knife and fork (I eat
these with my hands); it is messy (wonderfully so) and must be served
immediately upon completion. The dessert also requires last-minute
preparation, though the sauces must be made in advance.
easy to adapt this to suit your tastes. For example, I prefer to
make these using coffee or chocolate sorbet (Sharon's Sorbet works
well here), but a good vanilla ice cream (like Double Rainbow French
Vanilla) would be fine, too. If you aren't partial to black pepper
or chili powder, you can omit either or both. If you don't care
for coffee, leave the dissolved espresso out of the caramel sauce.
used flour tortillas that are approximately 7 inches in diameter
to develop this recipe. The brand I like is Baja; they are distributed
by the Baja Trading Company, Inc. and are available from Maine to
Florida and out to Ohio. If you can't find them, use any good brand,
but keep the tortillas in the 7-to 9-inch diameter range. If your
tortillas are larger than mine, you may have to adjust ingredient
quantities a bit, but again, you can play with the amounts, as they
aren't critical (except in the sauces).
would not advise making more than one "batch" of this recipe at
one time. You must work with the heated tortillas before they become
crisp, and in any case most baking sheets will not accommodate more
than four tortillas of this size without some overlapping. These
burritos are a bit different and just plain fun. Incidentally, both
sauces make more than you'll need for 4 servings, but both can dress
up a dish of ice cream or a number of other desserts, too. You'll
need a large frying pan, at least 11 inches in diameter and 2 inches
deep, for the caramel sauce; I prefer a pan with a nonstick finish,
as it's easier to clean.
About 1 cup
ounces good-quality semisweet chocolate, chopped or as chips
cup heavy cream
About 1 1/3 cups
teaspoons instant espresso powder
teaspoons hot water
cup granulated sugar
cup heavy cream
cup (1/2 stick) unsalted butter, cut into small pieces, at room
flour tortillas, each 7 to 9 inches in diameter (see Notes)
Tablespoons unsalted butter, melted
Tablespoons sugar (see Notes)
finely ground black pepper (optional)
pint good quality coffee sorbet OR chocolate sorbet OR vanilla
sorbet OR vanilla ice cream
Chocolate Sauce: Combine chopped chocolate and salt in small heatproof
bowl. In small saucepan over low heat, heat cream until very hot,
stirring occasionally. Pour about two-thirds of hot cream over chocolate.
Let stand for a minute or two, then stir or whisk gently until smooth.
If necessary, place bowl of chocolate over simmering water on low
heat (water should not touch bottom of bowl); stir often until melted
and smooth. Remove from heat and hot water. Gradually stir or whisk
in remaining cream. Cool briefly, then chill until needed. Store
in refrigerator, covered, for up to 5 days.
the Espresso-Caramel Sauce, in a small cup, dissolve the espresso
powder in the hot water. Set aside near stove.
sugar in frying pan, which must be at least 11 inches in diameter
and 2 inches deep. Do not attempt to make this sauce in a smaller
pan; it will bubble over. Place sugar over medium-high heat, shaking
pan occasionally until sugar begins to melt. Reduce heat to medium.
Stir sugar occasionally as it melts with a wooden spoon or paddle
(the utensil you choose must be able to take high heat and must
not scratch the finish of your pan). It will likely form small,
gravel-like, white lumps as you stir when it is melting initially.
Stir more often as more sugar melts and it begins to brown.
heat cream in small saucepan over low heat, stirring occasionally,
until it comes to a boil. Turn off heat, but keep cream hot; it
must be very hot when it's added to the caramelized sugar.
stirring the sugar until all lumps are melted and the syrup is a
dark brown (it may be helpful to break up the lumps with the edge
of the wooden spoon/paddle). The caramel will be smoking hot at
this point, and it may make cracking noises occasionally. As soon
as all the lumps are melted, CAREFULLY add the hot cream, all at
once the mixture will bubble furiously, so watch out! Stir
the cream into the caramelized sugar; it will take a few minutes
to get everything completely incorporated, but when it is you'll
have a beautiful bubbling caramel sauce. Add the butter pieces in
three additions, stirring after each addition to melt and incorporate.
Remove from heat; stir in dissolved espresso. Cool slightly, then
chill until needed, covering tightly when very cold. Store in refrigerator
for up to 5 days.
make and serve the Burritos: You'll need a large cookie sheet, large
enough so that four tortillas placed on it don't overlap (if necessary,
the very edges of the tortillas can extend over the edges of the
baking sheet, but ideally they will not). Line the sheet with aluminum
foil, preferably heavy-duty. Adjust rack to center of oven; preheat
oven to 400°F. Have ready 4 medium dessert plates, knives and
forks if you have to be adult about it, and plenty of napkins. Have
ready a large working space on a table or countertop near the oven,
large enough for the cookie sheet and the 4 dessert plates. Have
ready a broad-bladed spatula and a tablespoon or other large spoon.
the oven heats, soften the sorbet or ice cream. Remove the carton
lid and plastic liner (if any). Place opened carton in microwave;
microwave at 50% (medium) power until the ice cream/sorbet is softened
but not melted (this usually takes me 15 to 20 seconds for ice cream,
and 30 to 35 seconds for sorbet; it will take less time if you use
an ice cream that isn't rock-hard directly out of the freezer, so
be careful). With a sharp knife, mark the top of the carton into
quarters; these marks will make it easier to determine the roughly
1/2 cup of the ice cream/sorbet you'll use for each burrito. Replace
the softened ice cream/sorbet in the freezer, still without its
the sauces; you'll need about 1/2 cup of each (do not heat all of
either sauce unless you think you'll use it; repeated reheating
and re-chilling can make the sauces grainy). Heat them in the microwave
at 50% (medium) power; heat for short intervals, stirring thoroughly
after each, just until the sauces are melted and warm (not hot).
Alternatively, you can place the cold sauces in separate small heatproof
bowls. Place the bowls over simmering water on low heat (water should
not touch bottom of either bowl), and stir often until melted and
warm. Remove from heat and hot water. Have the warmed sauces and
cinnamon ready for use.
the 2 tablespoons of unsalted butter. With a pastry brush or fingers,
use some of the melted butter to butter the foil on the cookie sheet.
Warm each tortilla just before using it either place in the
microwave on a paper towel on 50% (medium power) for 8 to 10 seconds,
or sprinkle very lightly with water and heat on each side for a
few seconds on a heated, non-greased (preferably nonstick) griddle
over medium heat.
one side of the warmed tortilla with some of the remaining melted
butter. Sprinkle 1 tablespoon of sugar on top of the butter, covering
the entire surface of the tortilla as evenly as possible. Sprinkle
the sugar with black pepper and chili powder to taste, but note
that if you do not use a fair amount of each you won't be able to
taste them in the finished product. Place the tortilla, sugar side
up, onto the buttered, lined baking sheet. Repeat with remaining
tortillas. If there is any leftover melted butter, drizzle it onto
tortillas into preheated oven. Bake 4 minutes. Reach into the oven
and, with a small, sharp knife, prick any sections of the tortillas
that have puffed up (you may have to do this in two or three places
if a large area is involved). Don't waste too much time doing this,
just do the best you can. Close the oven door; bake the tortillas
1 minute longer (5 minutes in total).
baking sheet to cooling rack. Now, WORK QUICKLY!! Place 2 or 3 large
tablespoonfuls of the softened ice cream/sorbet (totaling about
1/2 cup, or one-quarter) in a line between the center and one edge
of one hot tortilla (tortillas are still on the baking sheet at
this point). Using a broad-bladed spatula to help, fold the side
of the tortilla closest to the ice cream over it, then roll up the
tortilla as best you can. If you use smaller tortillas, your best
bet may be to fold one edge over the ice cream/sorbet, then fold
the other edge over that, preferably overlapping slightly; if you
use "too much" ice cream/sorbet, you may not be able to get the
tortilla edges to overlap. Still using the spatula as an aid, turn
the burrito over so that the seam side is down, and place it on
a dessert plate. Start at one short end and drizzle inward about
halfway with approximately 2 tablespoons of the warmed chocolate
sauce, then drizzle the other short end inward about halfway with
roughly the same amount of warmed caramel sauce. Sprinkle a bit
of ground cinnamon on top. The hot tortilla will harden around the
colder ice cream/sorbet, and quickly become crisp, while the ice
cream/sorbet will begin to melt from the heat of the tortilla. Repeat
with remaining three tortillas. Serve IMMEDIATELY.
If you use 8 or 9-inch diameter tortillas, it may be best to prepare
only two at a time. Most baking sheets that fit into home ovens
are not large enough to fit four tortillas of this size without
overlapping. In addition, if using tortillas of this size, you'll
need large plates for serving.
have used several different kinds of sugar for these burritos. Granulated
sugar will work just fine, as will light brown sugar (break up any
lumps with your fingers). But if you want sugar that's a bit different,
I really like a brand called "Florida Crystals." I've
used their Natural Sugar (a milled cane sugar with a definite hint
of molasses) for these, as well as their Demerara, a coarse-grained
light brown sugar that gives a bit of crunch, which is nice for
textural contrast in this dessert. You can find the company on the
Web at: www.FloridaCrystals.com.
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