Nemesis de Dulce de Leche with Saffron Gelato & Carob Crumbs



• 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 Instructions


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.

About Your Chef

Dante Liporace

Buenos Aires, Argentina

Being a native Argentinian, Dante grew up working in local restaurants of Buenos Aires. After getting experience under his belt, he immediately relocated to Europe to further explore the culinary arts. His time in Europe was well spent through various internships, job opportunities, and working with Pedro Subijana. Following this endeavor, Dante made his way to Spain to work in El Bulli. When returning to Argentina after El Bulli, Dante became the head Chef for the Argentinian President Mauricio Macri during his tenure. Chef Dante now spends his time running his renowned bars and restaurants across Argentina including his most famous, El Mercado de Liniers.

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