Asparagus Prosciutto Di Parma with Dessert from Portofino's Italian Restaurant

Posted at: 11/09/2012 10:09 AM | Updated at: 11/10/2012 10:21 AM

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Grilled Asparagus Prosciutto Di Parma for 4

from Portofino's Italian Restaurant

1 bunch asparagus
¼ pound Di Parma Prosciutto sliced super thin (so you can read a newspaper through it)
1 tbsp. honey
1 tbsp. extra virgin olive oil
2 tsps. Lemon juice
1 tsp. salt and pepper mixed
2 cups baby arugula
1 clove garlic minced
1 tbsp. unsalted butter
Shaved parmesan
Melt butter and garlic until bubbly, boil 2 quarts water lightly salted and blanch asparagus for 30 seconds.  Coat asparagus in garlic butter and char on grill pan or charcoal grill for 30-40 seconds rolling to mark on all sides every few seconds.  In mixing bowl add arugula sprinkle with salt and pepper, lemon juice, and olive oil and mix.  Arrange remaining ingredients on plate,(asparagus, prosciutto, salad) and drizzle with honey, remaining olive oil and lemon juice over all ingredients and sprinkle with cheese and enjoy!

Spice Cake
1 ¾ cup All Purpose flour sifted
3 cups sugar
¾ cup cocoa powder sifted
1 tsp. cayenne
2 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
1 cup milk
½ cup canola oil
2 large eggs
1 tsp. pure vanilla extract
1 cup water
Preheat oven to 350 degrees, butter 2 8 inch round pan line with parchment paper and use nonstick spray.  Mix sifted flour, sugar, cayenne, cocoa powder, and salt in a bowl.  In a mixer with a paddle combine milk, oil, eggs, and vanilla, mix for 2 minutes and add water.  Mix in dry ingredients on low for 1 minute, scrap bottom of bowl mix for 1 more minute.  Pour into cake pans and bake for 30-45 minutes use toothpick to test.  Cool completely at room temperature, crumble with hands and place in air tight covered container until ready for next step.
Chocolate Mouse
1 cup heavy cream
2 egg yolks
1 ½ tbsp. sugar
½ tsp. vanilla
Pinch salt
3 ½ oz. bitter sweet chocolate
Heat ½ cup heavy cream and chocolate to simmer, whisk yolks, sugar, and salt in a metal bowl, add hot cream whisk until combined.  Using a double boiler heat mixture to 160 degrees, pour custard mix through mesh sieve stir in vanilla, cool to almost room temperature.  Beat remaining cream to stiff peaks, fold into chocolate mix in fourths until incorporated, chill for 6 hours.
½ tsp. vanilla
1/8 + 1 Tbsp. flour
1 oz unsalted butter
¼ cup corn syrup
Pinch salt
Preheat oven to 350 degrees, melt butter with corn syrup and vanilla, sift flour add to melted mixture with salt.  Use pastry brush to make thin sheet 4 inch by 2 inch on a cookie sheet lined with parchment paper and pan spray.  Bake for 10-20 minutes until gold in color allow to cook product should be crisp when cool.
Mint Basil Whipped Cream
½ cup heavy cream
1 tbsp. powdered sugar
½ tsp. vanilla extract
1 tbsp. chopped basil
1 tbsp. chopped mint
Add ingredients to mixer with whisk attachment mix on high speed until stiff peaks.
Cake assembly:
Form crumbled cake into individual rectangle shapes; apply chocolate mousse with a pastry bag as next layer, place tuile on top of mouse, with pastry bag apply whipped cream on top of tuile.  Garnish with swirls of raspberry sauce and your favorite seasonal berries

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