Bavaroise with white chocolate and mint sauce

300ml fresh whole milk
300ml heavy cream
3 eggs
100g white chocolate
50g sugar
1 vanilla bean
3 gelatine leaf of 1tbsp powder

For the mint sauce:
100g heavy cream
50g sugar
2 tbsp mint syrup

In a bowl with water, add the gelatine leafs to hydrate.  In a pan, heat the mild with the vanilla and add the gelatine leaves.
Separate the eggs in two bowls. Using a mixer, mix the egg yolks and sugar until is creamy. In another bowl, mix the egg whites until peaks.
Add the white chocolate on the pan and until melt.
In another bowl mix the heavy cream until is peaks.
Start folding all the ingredients. Be careful to do not over mix! :)
Put the Bavarese for at list 3 hours on the fridge!

Making the mint sauce:
In a small pan, heat the cream and sugar. Add the mint syrup and let reduce.

Pollo alla Cacciatora

Six pieces of chicken tight
3 carrots cut in big cubes
1 onion cut in big cubes
1 celery stick in big cubes
6 cloves of garlic, minced
3 bay leafs
1 rosemary stick
1 cup black pitted olives
1 cup red wine
1 cup cherry tomatoes
Olive Oil
Salt & Pepper
Pepperoncino (optional)

In a big sauce pan, sear the chicken with olive oil. Reserve the chicken and cook the carrots, onion, garlic and celery in high heat. When the vegetables are brown add the chicken and the wine. Let cook in high heat for about five minutes and then add the tomatoes, olives and the herbs. Add salt & pepper and slow cook until the sauce is thick.
Serve with baked potatoes or polenta!


Pollo alla San Patrizio

Recipe created for the Saint Patricks day class in 2015!

For the chicken:
1 Kg (2 pounds) of chicken breast cut in fillet.

Salt & Pepper
Olive oil

For the Pesto sauce:
A jar of pesto (1 cup) or make a homemade pesto recipe. PESTO RECIPE LINK
1/2 cup of heavy cream
1 jar of sundries tomatoes

Grill the chicken. Mix the pesto with the heavy cream. Pour about 1 tbsp of the sauce in each chicken breast. Add a sun dried tomatoes on the top. And is ready to serve! :)


Creme Brûlée

  • 2 cups heavy cream
  • 5 egg yolks
  • ½ cup granulated sugar, plus more to sprinkle for topping
  • 1½ tsp. vanilla extract or one vanilla bean
  • optional: fresh berries or mint for garnish

  1. Preheat oven to 325 degrees.
  2. Whisk together the egg yolks and ½ cup sugar in a medium mixing bowl until smooth and creamy. Add cream and vanilla and gently stir to combine, taking care not to mix quickly so as not to introduce extra bubbles. Place un-filled ramekins in a baking or casserole dish and fill baking dish with hot water until about half-way up sides of ramekins. Pour egg mixture into ramekins.
  3. Bake for 45 minutes to 1 hour, checking every 10 minutes after 35-40 minutes. When done, a knife inserted into the center of the egg mixture should come out mostly clean.
  4. Remove from baking dish (I use a spatula) and lay onto clean dish towel to dry, set and cool. Allow to sit for 15 minutes.
  5. Set oven to low broiler setting.
  6. Sprinkle a thin, even layer of granulated sugar over the top of the cooked custard. Completely, but lightly, cover the custard with the sugar. Place the ramekins back into the baking dish and surround by ice and cold water until the water almost reaches halfway up the sides (don't fill too high with water, as the ice will melt and add to the volume of water).
  7. Place baking dish with ramekins under broiler (or use crème brûlée torch, if you'd prefer) for 3-5 minutes, or until the sugar has melted and creates a golden brown, caramelized crust.
  8. Garnish with berries and/or some fresh mint leaves.