Nemesis de Dulce de Leche with Saffron Gelato & Carob Crumbs

Ingredients

• Sheep Milk Yogurt

• 100 g Dulce De Leche Powder

For Dulce De Leche Nemesis

• 300 g Argentine Dulce De Leche

• 5 Eggs

• 225 g Butter, Melted Unsalted

• 50 g Butter, Colds

• 30 g Flour

For Carob Crumbs

• 40 g Carob Flour

• 300 g Eggs

• 150 g Egg Yolks

• 215 g Sugar

• 65 g Cornstarch

For Saffron Gelato

• 20 g Argentine Saffron threads

• 330 ml Sheep milk

• 175 g Sugar

• 100 g Glucose

• 2 g Agar agar

• 660 g Cream

Preparation

For The Nemesis

1. Preheat oven at 150 C.
2. Butter and flour a mold of 26 cm of diameter.
3. Whip the eggs until grow 4 times its volume.
4. Bring dulce de leche to 170 C.
5. Combine slowly the butter & eggs.
6. Slowly add the dulce de leche whipping until a uniform mixture.
7. Pour the mix into the mold and cook in a water bath for 30 minutes
8. Put aside.

For The Carob Crumbs

1. Whip the eggs, egg yolk and sugar until it grows 4 times its volume.
2. Add cornstarch slowly, carob flour until a uniform mixture.
3. Cook on steam at 90 C for 1 hour.
4. Set aside in the fridge.

For The Saffron Gelato

1. Bring the milk and sugar, glucose, and agar agar to boil for 1 min.
2. Add saffron, take it off the burner & add the cream until a uniform mixture.
3. Pass through a china cup.
4. Churn in an ice cream maker.
5. Set aside in the freezer.

For The Plating

1. Cut a portion of the nemesis and place it in the center of the plate.
2. Make a quenelle of the saffron gelato and place it on top of the Carob cake crumbs.
3. Add dots of Yogurt.
4. Sprinkle Dulce de leche powder.