The Catalan TableIngredients
Servings
10
Measurement units
Ingredients
- 5 egg (yolks)
- 500 mlcream of milk of 35%
- 500 gmascarpone cheese
- 125 gsugar
- 1 fullgelatin
Nutritional Information
Per serving
Calculated for 10 servings
Calories
421 kcal
Protein
4 g
Fat
37.9 g
Carbohydrates
16.6 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
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.
Original recipe
View or download the original PDF document.