Crema Catalana (Spanish Dessert)
In this video, Chef Manuel creates two versions of Crema Catalana (a kind of crème brûlée that comes from north Spain), a little different from the burnt cream recipe you’d find on the Internet – rustic style and Arola style.
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|---|---|---|---|
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| Serves | 2 | Published | Friday, 07 February 2014 |
| Recipe type | Desserts , Custards | Author | Chef Manuel Olveira |
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Ingredients
For 2 people (
)
For the Mousse
- 1 gelatin leaf
- 200 mL milk
- 10 grams sugar
- 20 grams Marie biscuits
For the Infusion
- 300 grams cream
- 200 mL milk
- peels of 1 orange
- peels of 1/2 lemon
- 1 cinnamon stick
For the Custard
- 2 egg yolks
- 10 grams sugar
What You Need
- 1 orange sorbet (scoop)
- chocolate (for garnishing)
Crema Catalana (Spanish Dessert) Directions
- For the mousse, soak the gelatin leaf in ice water for 10 minutes.
- Heat milk in a pan.
- In another pan, caramelize 10 g of sugar and then add hot milk.
- To this add crushed Marie biscuits. Remove the mixture from the heat, cover and keep aside.
- For the infusion, mix the milk (200 ml) and cream (200gms). Add the orange peels, lemon peels and cinnamon stick to this mixture. Cover and bring to a boil on medium heat.
- Whisk the egg yolks and remaining sugar. Strain the infusion and mix it with the egg yolks. Heat it on a low flame and stir continuously. Once the mixture thickens, remove it from the heat and strain.
- Let it cool.
- If you are making Crema Catalana the rustic way, add 2 tbsp of mousse mixed with 100 grams of whipped cream in a bowl and top the remaining 3/4 bowl with the egg yolk-infusion custard. Refrigerate for 2 hours before eating.
- If you want to do it the sophisticated way, as Chef Manuel does at Arola, then try this: Once the custard has cooled, pour it into a siphon and refrigerate for 2 hours.
- After 2 hours, bring the siphon out and charge it with a cylinder (as shown in the video), which aerates the cream making it foamy.
- Whip the remaining 100 grams of cream and add it to the Marie biscuit mousse.
- Set this at the bottom of a martini glass. Place a scoop of orange sorbet over this and pipe out the custard from the siphon over it. Top it with grated chocolate.
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