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Nemesis de Dulce de Leche with Saffron Gelato & Carob Crumbs

Featuring Argentine Dulce De Leche & Saffron

Argentine Saffron is harvested at the foot of the Andes Mountain. Rich and vibrant in color, each individual saffron thread is carefully hand-picked using ethical farming methods and environmentally sustainable practices.


For The Nemesis

• Preheat oven at 150 C.

• Butter and flour a mold of 26 cm of diameter.

• Whip the eggs until grow 4 times its volume.

• Bring dulce de leche to 170 C.

• Combine slowly the butter & eggs.

• Slowly add the dulce de leche whipping until a uniform mixture.

• Pour the mix into the mold and cook in a water bath for 30 minutes

• Put aside.

For The Carob Crumbs

• Whip the eggs, egg yolk and sugar until it grows 4 times its volume.

• Add cornstarch slowly, carob flour until a uniform mixture.

• Cook on steam at 90 C for 1 hour.

• Set aside in the fridge.

For The Saffron Gelato

• Bring the milk and sugar, glucose, and agar agar to boil for 1 min.

• Add saffron, take it off the burner & add the cream until a uniform mixture.

• Pass through a china cup.

• Churn in a ice cream maker.

• Set aside in the freezer.

For The Plating

• Cut a portion of the nemesis and place it in the center of the plate.

• Make a quenelle of the saffron gelato and place it on top of the Carob cake crumbs.

• Add dots of Yogurt.

• Sprinkle Dulce de leche powder.


• 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

Chef Bio

Dante Liporace

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.




Buenos Aires, Argentina

Nemesis de Dulce de Leche with Saffron Gelato & Carob Crumbs


Why choose WorldClass? - At World Class our focus is quality over quantity. Through every step of the process from sourcing to importing to delivering, quality is always our first concern. World Class products are sourced sustainably, serve the greater good and are better for you than most traditional products found in your local grocery store or favorite restaurant.

How are you more sustainable? -We source only the best products from each country we visit. The sustainability factor comes from the way each product is curated start to finish. From the process in which a product is grown/raised, to the way it is farmed/fished/picked, to the steps to bring it to your table. We are careful in each step of the process to ensure that our products are always working toward the pursuit of global environmental sustainability.

What does your distribution process look like start to finish? - We handle the distribution from start to finish, which sets us apart from others. Other suppliers’ normal chain of distribution starts with a producer then gets handed to a broker, from there the products go to importer, which then goes to distribution and finally the chef. We are different because instead of having so many various hands in the product, we are the only hands in the process which eliminates waste, helps us to be in control of the quality of the product, and ensures that we are being as sustainable and ethical as possible.

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Nemesis de Dulce de Leche with Saffron Gelato & Carob Crumbs