Eight great Brazilian eateries in NYC

We're getting in the kitchen with New York City 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. Union Fare serves mostly American fare, but fans of Brazilian food can browse the gallery above for more comida from natives and pros in New York City.

Plus, see the recipe and cooking demo below, along with basic Brazilian ingredients for venturing into the cuisine, and cachaça cocktails for pairing.

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.

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 Brazilian ingredient staples

Sip the national spirit with these cachaça cocktails