Phyllo dough - 5 leaves
Heavy cream - liquid - 200 gr
Semi sweet dark chocolate chopped - 600 gr
honey - 25 gr
Creme de cacao - 25 gr
butter - melted - 250 gr
 

Saffron sauce:

Water - 100 gr
Lemon juice - bottled - 5 gr
Saffron - 2 gr
Sugar - 30 gr
cornstarch - 15 gr
 

GARNISH :

Mint leaf - 4 pcs.
Mascarpone cheese - 100 gr
 

Directions:

1. Take and lay 1sheet of phyllo dough and brush with melted butter covering all

2. take another phyllo dough and lay on top of the finished phyllo repeat until 5th layer, then cut in 4 squared portion. set aside in warm place

3. Set in slow fire the heavy cream, honey, crème de cacao on a pan until very hot then add the chopped chocolate and continuously stirring until well blended and shinny, keep it cool until reaching ganached texture.

4. take the buttered phyllo dough and spoon out divided by 4 portion then fold it upward position and press in the middle with care, avoid breaking the wrapper(like Chinese wanton)

5. brush it with the rest of butter, before getting dry

6. bake in 180 degrees C oven for 20 minutes or until golden brown, dust with icing sugar

7.served warm and décor the plate as shown in picture

SAFFRON SAUCE:

1.Boil  60 gr water, saffron, lemon juice, sugar

2. Combine cornstarch and the rest of the water, mix well, then pour into the boiling water.

3. continue mixing until shinny and clear texture,let it cool
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The photo below is from HAL, it shows how it should look before leaving the Galley.

The Photos below are from IRL Joanie and show how it looked before it was cut into
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When opened it will look like this:
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Cruise Critic Member: IRL_Joanie with a Special Thanks to Tom Krieger Zuiderdam's Food and Beverage Manager!!!