The Catalan TableIngredients
Servings:
8
Ingredients
- 8 personesYogurt mousse
- 250 gGreek yogurt
- 125 gcream of milk 35% (half the weight of the yogurt)
- Milk caramel
- 500 mlwhole milk
- 250 gsugar (half the weight of the milk)
- 1 baking soda (1 tablespoon / liter of milk)
- Coffee granita
- 2 coffees (1 + 1)
- sugar to taste
- rum, vodka (to lower the freezing point)
Nutritional Information
Per Serving (Approx.)
Calories
240 kcal
Protein
17 g
Fat
1 g
Carbohydrates
40 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Coffee Granita
- In a saucepan, gently heat 100 ml of coffee over low heat and dissolve 100 grams of sugar, stirring constantly until the sugar has completely dissolved.
- Once the sugar is completely dissolved, add the remaining coffee (approximately 300 ml) and mix well.
- Add 50 ml of your preferred liqueur, such as rum or coffee liqueur, and stir again to blend the flavors.
- Pour the mixture into a shallow container and place it in the freezer for approximately 4 hours. Stir with a fork every 30 minutes to achieve the characteristic granular texture of granita.
Yogurt Mousse
- Whip the heavy cream until it reaches the soft peak stage, meaning it is firm and forms soft peaks when you lift the beaters. This may take about 3-5 minutes with an electric mixer on medium speed.
- When the cream is whipped, add the natural yogurt. Stir it very slowly with a silicone spatula (or a rubber spatula), using folding motions to prevent the mixture from losing air and deflating.
- Cover the container with plastic wrap and let the mixture cool in the refrigerator for a minimum of 3 hours, so it sets and achieves the desired texture.
Milk Caramel
- Put the milk in a saucepan over medium-high heat until it begins to gently boil. It is important that the milk is at room temperature when you start to heat it.
- When the milk begins to boil, add the sugar and stir with a wooden spoon continuously to dissolve it completely and prevent it from sticking to the bottom. Maintain the heat at a medium intensity.
- When the mixture has reached a light coffee-with-milk color, add the baking soda. Stir well to integrate it and prevent it from foaming for about 5 more minutes.
- Continue boiling the mixture, stirring constantly, until it thickens and acquires a deep caramel color. This may take between 30 minutes to 1 hour, depending on the intensity of the heat.
- Allow the mixture to cool to room temperature until it is warm to the touch; this way, we avoid the temperature difference cracking the glasses where we will serve the dulce de leche.
- In clear Martini-style glasses, place a generous amount of dulce de leche at the bottom. Set the glasses aside until it’s time to serve.
Table Presentation
- Just before serving, carefully place the yogurt mousse over the prepared dulce de leche. Then, add a layer of the coffee granita on top, ensuring it is evenly distributed. Make sure that all ingredients are kept well chilled to ensure an optimal presentation.
Recommendations & Tricks
- Determine the weight of the yogurt you want to use for the mousse and calculate half of this weight in heavy cream at 35% fat. For example, if you have 200 g of yogurt, you will need 100 g of heavy cream.
- To prepare the dulce de leche, calculate the weight of the milk you will use and add half of that weight in sugar. For each liter of milk, add a tablespoon of baking soda to help caramelize.
- Whip the heavy cream until you achieve the texture of whipped cream. Make sure the heavy cream is well chilled before starting.
- Gently fold the yogurt into the whipped cream using a spatula to maintain the light texture. Stir with folding motions to prevent it from deflating.
- Chill the yogurt mousse in the refrigerator for at least 3 hours to ensure it reaches the desired consistency.
- For the dulce de leche, simmer the milk in a pot over low heat. When it starts to boil, add the sugar and stir constantly until the mixture acquires a caramel color.
- Once the desired color is achieved, add the baking soda and continue cooking on low heat until the mixture thickens to your liking.