A feast, an pot de creme and a wedding anniversary

Yesterday was our 4ths anniversary. How time flies!

When we got together in January 2002, I had no faith in or love of myself because of my divorce, and while I wasn’t giving up on love, I wasn’t expecting much either, to tell the truth. You think you’ve got everything down, and then suddenly, just like that, your world can be turned upside down.

Thanks God nothing is forever and I hardly believe that our lives are make by moments, goods and bads, in one of these moments that life brings to us I found a true and special man. Because of him I learn that be married means a lot of things. It not means just a beautiful dress, a huge party and a new brand home. It means understanding, glance of complicity, just in one look you know what the other is thinking, had the same goals and mostly self respect. I was lucky I found this and more in my new partner, lover, friend and husband.

Four years ago, on a rainy day in October, we were married. What a fun day that was! I wouldn’t have had it any other way, and how many brides can say that? Stress-free, fun, lots of laughter, only a few close friends and relatives, just 50 people on our wedding party.It was a really great day.

As my husband had an appointment for his annual medical check up, he took a day off. We launched at home, with no a special meal

So I want to surprise him making this fabulous dessert. He has a sweet tooth and love condensed milk and dulce de leche as well (so argentine) nothing better than this velvets pot de crème.

Chocolate, dulce de leche, pots de crème & strawberries pure.

7 ounces unsweetened chocolate 3 tablespoons dulce de leche 1 1/2 cup whipping cream (whipped) 1 can sweetened condensed milk

Method

Whip the cream until soft peaks form. Heat chocolate and sweetened condensed milk in double boiler or a bowl set over a pan of hot water. Stir until chocolate melts and mixture is blended. Spoon dulce de leche, adjusting to taste, and let mixture cool to lukewarm. Stir about a fourth of whipped cream into chocolate to lighten mixture. Then fold in all but one large spoonful of remaining whipped cream. Refrigerate remaining cream to decorate tops. Spoon mixture into pots-de-crème pots, individual souffle cups, or small dessert dishes. Chill in freezer about 30 minutes or in refrigerator if serving time is more than 30 minutes away. Decorate each dessert with strawberries pure and the reminded cream if you wish. I prefer just strawberries pure.

At evening we went to Sushi Club restaurant for dinner.

I had potato fennel and poached salmon soup as appetizer. The first course for my husband was stuffed shiitake file mignon, a lobster tail, 2 different types of sushi, temakies and sashimi for main course. For dessert we choose a dessert degustation menu, a delicious selection of verrines. We drink my favorite chard wine, in fact our, (Lindaflor) and water. I really like the restaurant, the music is a so good lounge selection, not lauder, the staff service is very good and of course the meal is delicious, made with good and fresh ingredients. The only bad point is the light. Extremely lower, is hard to read the menu and prices ;) But, It was a really lovely evening

Price per person about US$ 45 (with out wine)

Reserves are welcome