50 cachaça cocktails for channeling Brazil

In La Jolla, Calif., Cusp Dining & Drinks serves the Pelepirinha with Leblon cachaca, Maison Rouge VSOP Cognac, Banane du Bresil, demerara syrup and a dash of peach bitters.

We’re getting in the kitchen with New York chefs preparing international specialties, and this month chef Thiago Silva shares an authentic (and simple) Brazilian dessert, then demonstrates a sophisticated twist for serving it. Silva’s the pastry chef at NewYork City’s new Union Fare, a multi-concept venue combining a bakery, cafe, cocktail bar, restaurant and food hall. His colorful, picture-perfect pastries are all over instagram, and this passion fruit dessert is the perfect example of his creativity. Browse the gallery above for the perfect pairings for anyone who braves the intricate dessert — or for watching the Olympics, of course — and see below for the recipe, cooking demo, tips from the chef, and destinations for authentic Brazilian food in NYC.

Passion Fruit.

By chef Thiago Silva.

Passion fruit mousse:.

2 cups passion fruit juice.

3/4 cup sweet condensed milk.

2 cups heavy cream.

1/4 tsp salt..

Place all ingredients in blender, and blend until a mousse-like texture is obtained. Keep cool, serve cold or use to mold.

Chocolate center:.

1 cup milk. chocolate..

1/2 cup milk.

2 Tbls butter.

1/4 tsp salt..

Place milk and butter in a pot, bring to a boil. Once it boils pour over chocolate and salt, whisk until smooth, mold and freeze.

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Chocolate shell:.

1 cup milk. chocolate..

1/2 cup olive oil.

1 Tbls red color (oil based).

Melt chocolate, and whisk in oil, followed by color. Use at room temperature to dip passion mousse.

Pao de Lo (milk sponge):.

8 yolks.

6 egg whites.

2 cups sugar.

2 1/4 cups all purpose flour.

1 Tbls baking powder.

1 cup milk.

1 tsp salt.

1 vanilla bean.

Preheat oven to 350ºF. Place yolks and sugar in mixer with whisk attachment, mix on medium-high. Bring milk to a boil with vanilla beans. Once it boils pour slowly into yolks while mixer on medium. Whisk until cool, then add flour, baking powder, salt. Mix just until smooth, set aside. Whip whites to soft peak and fold into yolk mix. Bake at 350ºF in a half sheet pan for 20 minutes or bounce back.

Tres leches soak:.

1 can sweet condensed milk.

1 can evaporated milk.

2 cups whole milk.

Place all ingredients in a bowl, mix well, keep refrigerated.

Watch the complete cooking demonstration.

See chef Silva’s go-to ingredients.

Find eight great Brazilian eateries in NYC.