Butter seems to get the heavy rep in the pastry world, with the tattooed young cupcake killers flaunting their overindulgence in the semi-solid, yellowy fat. Butter may just be the bacon of the pastry world (that is, when it’s not bacon), but let’s take a moment to consider butter’s mother: cool, silky cream. This fat-soaked, super-premium product (skimmed from proletarian milk), forms the rich and rippling base of the classic Latin-American tres leches cake, a dessert made with the three milks: cream, sweetened condensed milk, and evaporated milk. While you can find many versions of this cake at as many restaurants around the county, Sofrito offers our newest favorite, based on a dense vanilla cake sitting on a bowl of rich, sweet “milks.” All this thing needs is some bacon to be perfect.
Dish of the Week: Tres Leches at Sofrito in White Plains, NY
