The Catalan TableIngredients
Servings:
4
Ingredients
- 5 egg (yolks)
- 500 mlcream of milk of 35%
- 500 gmascarpone cheese
- 125 gsugar
- 1 fullgelatin
Nutritional Information
Per Serving (Approx.)
Calories
1366 kcal
Protein
47 g
Fat
115 g
Carbohydrates
41 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Soak the gelatin in very cold water for about 5 minutes until it softens completely.
- Carefully separate the egg whites from the yolks, ensuring that no shell falls in.
- Lightly beat the yolks manually with a fork until they are homogenous.
- In a saucepan, place the cream and sugar, and heat over medium flame until it begins to boil. Stir occasionally and let it cool for a few minutes.
- Pour the hot milk slowly into the bowl with the yolks while gently stirring to prevent the eggs from curdling.
- Add the well-drained gelatin to the mixture, stirring until it completely dissolves.
- Let it cool until the mixture is lukewarm, approximately to room temperature.
- When the cream is lukewarm, add the mascarpone and mix well.
- Use an electric beater or immersion blender to homogenize the mixture until it is very smooth and free of lumps.
- Let it cool in the refrigerator for 12 hours, covered with plastic wrap that touches the surface of the cream to prevent a crust from forming.
- The next day, whip the mascarpone cream with an electric whisk until it achieves a smooth and airy texture.
Recommendations & Tricks
- Ensure that you place the ice cream maker's bowl in the freezer at least 24 hours before starting the recipe to ensure it is well-chilled.
- Roger recommends maintaining between 15-20% sugar and 15-20% fat content to achieve an optimal texture in the ice cream.
- Separate the egg yolks carefully and beat them lightly before adding other ingredients to achieve a more homogeneous mixture.
- Use heavy cream with 35% fat to ensure creaminess and richness in the ice cream.
- Mix the mascarpone cheese with an electric mixer until it is completely smooth before adding it to the mixture.
- Chill the 500 ml of heavy cream in the refrigerator for at least 2 hours before use, to facilitate integration with the other ingredients.
- Use fine sugar for quicker and more uniform dissolution in the mixture.
- Soak the one and a half sheets of gelatin in very cold water for at least 10 minutes before integrating it into the mixture to ensure it dissolves correctly.