Ahoy! I am currently aboard Travel and Leisure’s 2013 World’s Best Small Ship Cruiseline, Seabourn. My mom and I are taking an Adriatic Jewels tour starting in Venice, and stopping for historic tours and great food along Greece, Croatia, and Montenegro. While on board for just the first 24 hours, we have already been experiencing a wealth of decadent foods.

Breakfast with a view ©EverydayCookingAdventures 2013

Executive Chef Roderick de Guzman ©EverydayCookingAdventures 2013

 

This morning we took a cooking class/demonstration led by our ship’s Executive Chef, Roderick de Guzman. Even with the boat swaying slightly back and forth every so often, Chef was able to skillfully slice and onion in fewer than 10 seconds and blend a milk and cream concoction effortlessly. He led us in making two dishes, a not so traditional White Plum Tomato Soup and rich but light Pots de Dark Chocolate with Orange.

The best part was sampling these two fares; both of which were mouth-wateringly delicious and made me sure I have to try to re-create them on my own back home. While the recipes were made to serve 10 people each, here I have sized one of them down to a nice 4-person dessert option.  Later today we will taking a galley tour of the ship’s kitchens to see where Chef de Guzman’s sous chefs and line cooks do their fancy work. I am looking forward to arriving in Corfu, Greece tomorrow morning, but for now, I will pleasantly be indulging in the fine food aboard this ship, especially tonight at the Captain’s table for dinner. Arrivaderci! Here’s the beautiful pot de chocolate:

Pots de Dark Chocolate and Orange ©EverydayCookingAdventures 2013

 

Recipe By: Executive Chef Roderick de Guzman, Seabourn Cruises

Serves: 4

Make ahead: Must refrigerate overnight

1/4 cup mililiters whole milk

1/4 cup mililiters heavy whipping cream

3.25 oz. dark chocolate, chopped (white or milk chocolate also fine)

1 organic egg

1/2 Tbsp. orange zest

1. Pour the milk and cream into a medium saucepan and slowly bring to a boil.

2. Just off the heat, add the chopped chocolate and orange zest, stirring gently to melt the chocolate and combine the ingredients.

3. Pour into a blender or use a hand blender and blend lightly until smooth about 30 seconds.

4. Add in the egg and continue to blend for 30 more seconds.

5. Pour into individual small (not mini) ramekins and allow to rest overnight in the fridge.

6. When ready to serve, remove from refrigerator and shave a little more chocolate over the tops with a grater or peeler.