The Catalan TableIngredients
Servings:
4
Ingredients
- 100 gwhite sugar
- 50 mlwater
- 100 gcondensed milk
- 100 gglucose syrup
- 100 gwhite couverture chocolate
- 6 ggelatin
- 36 mlhot water (to dissolve the gelatin once previously dehydrated)
- food coloring
Nutritional Information
Per Serving (Approx.)
Calories
350 kcal
Protein
11 g
Fat
8 g
Carbohydrates
61 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Hydrate the gelatin in cold water for about 5 minutes.
- Place the sugar and water in a saucepan over low heat. Heat it without stirring, only gently moving the saucepan until it reaches 103ºC.
- Put the condensed milk in a large bowl.
- Once the syrup reaches 103ºC, pour it into the bowl with the condensed milk. Stir gently until it is completely dissolved.
- Add the glucose and stir until it is completely dissolved.
- Add the white chocolate to the bowl and stir until it is completely dissolved and the mixture is homogeneous.
- Incorporate the previously hydrated gelatin, well-drained, and dissolved in 36 ml of hot water. Stir until fully integrated.
- Add a small amount of food coloring and mix well. Continue adding small amounts of coloring until the desired shade is achieved.
- Pass the mixture through a fine-mesh strainer to remove any impurities.
- Allow to cool slightly, then place in the refrigerator for 24 hours.
- The next day, gently heat the mixture until it reaches 30ºC, stirring occasionally.
- Pour the mixture over the cake, previously placed on a rack with a plate underneath to catch the excess.
- Run a long spatula or the blunt side of a long knife to smooth the surface of the cake.
Recommendations & Tricks
- When preparing the glucose syrup, warm it slightly to make it easier to mix with the other ingredients and thus achieve a more homogeneous texture for the glaze.
- Make sure to cut the white couverture chocolate into small pieces before melting it; this will help prevent lumps and make it easier to melt evenly.
- Once the glaze is prepared, let it rest at room temperature for a few minutes before using it to cover desserts; this way, you will achieve a smoother and shinier layer.