The Catalan TableIngredients
Servings:
4
Ingredients
- Recipe-1
- 500 mlcream with 35% fat
- I'm sorry, it seems there was an error in your request. Could you please provide the ingredient name you would like translated?
- 500 gfresh cheese 0% (whipped)
- 200 gsugar
- 20 ggelatin (about 10 sheets)
- 1 cupmilk
- 450 gfrozen red fruits
Nutritional Information
Per Serving (Approx.)
Calories
652 kcal
Protein
8 g
Fat
47 g
Carbohydrates
55 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Recipe-1 Recipe-2
- Whisk the egg whites (you will need approximately 50 grams of egg white, equivalent to 1 large egg). Add 500 grams of fat-free fresh cheese and 200 grams of sugar. Combine these ingredients until achieving a smooth mixture.
- Dissolve 20 grams of gelatin (equivalent to about 10 sheets) in a cup of hot milk. Stir well until the gelatin is completely dissolved.
- Incorporate the gelatin and milk mixture into the cheese and egg white preparation, stirring carefully to ensure everything is well integrated.
- Let the mixture cool in the refrigerator for at least 2 hours to allow the gelatin to set and the preparation to acquire consistency.
- Clean and pass 450 grams of red fruits through a chinois to remove seeds and obtain a smooth puree. Reserve it for the final step of the recipe.
- Once the cheese and gelatin mixture has set, serve it with the berry purée on top, distributing this topping evenly.
Preparation: Recipe-1
- If using frozen fruit, let it thaw completely at room temperature for approximately 1-2 hours first.
- Blend the berries with the handheld blender until smooth, then pass them through a fine sieve to remove the seeds and obtain a fine pulp.
- Soak the gelatin sheets by fully submerging them in very cold water for 5-10 minutes until they soften.
- Whip the heavy cream (which should be well-chilled) with electric beaters until achieving a firm texture without going too far, approximately 2-3 minutes, ensuring it doesn't turn into butter.
- Heat the glass of milk over medium heat until warm, ensuring it does not come to a boil, approximately 2-3 minutes.
- Add the pre-soaked and well-drained gelatin sheets to the hot milk. Stir until they are completely dissolved, making sure there are no lumps.
Stir Vigorously and Let It Cool
- In a large bowl, place the crumbled fresh cheese, sugar, berry puree, and the glass of milk with the gelatin. Mix all the ingredients using a handheld electric mixer until the mixture is homogeneous. It should be lump-free, which may take around 2-3 minutes.
- Gradually add the whipped cream, incorporating it with a manual spatula. Stir gently with upward movements to prevent the cream from losing its volume, for about 2-3 minutes, or until well integrated.
Preparation: Recipe-2
- If using frozen fruit, ensure it is completely thawed beforehand by leaving it at room temperature for at least 1 hour or until it is no longer cold to the touch.
- Blend the red fruits with an immersion blender until you obtain a homogeneous purée, then pass it through a fine-mesh sieve to remove the seeds and achieve a smooth texture.
- Soak the gelatin sheets by submerging them in very cold water for about 5-10 minutes until they are soft and flexible.
- Whip the heavy cream (which should be well chilled) with an electric whisk at medium-high speed until soft peaks form, being careful not to overwhip, as it may curdle.
- In a saucepan, combine 50 grams of egg whites and 75 grams of sugar. Heat over a water bath, stirring constantly with a manual whisk until the sugar completely dissolves and the mixture reaches 60°C.
- When the mixture reaches 60°C, beat it with an electric whisk at high speed until it becomes thick and glossy, forming firm peaks. SET Aside.
- In another saucepan, place a portion of the red fruit puree and gently heat it to 40°C, stirring occasionally to ensure it heats evenly.
- Once warm, remove from the heat and add the gelatin sheets, previously hydrated and well-drained. Stir vigorously until the gelatin is completely dissolved in the puree.
- Add the remaining fruit puree and stir with a silicone spatula until you achieve a homogeneous mixture.
- Gradually fold in the whipped egg whites, incorporating them with gentle movements from bottom to top using a manual spatula, to maintain the lightness of the mixture.
- Finally, add the whipped cream in the same manner, gradually, with gentle movements from bottom to top using a manual spatula, ensuring it is well integrated and the mixture remains light and fluffy.
Common to Both Recipes When Stuffing the
- Cut a piece of pastry acetate strip (to make a collar) with a length slightly more than double the circumference of the cake base. This allows the strip to wrap around the base twice, providing better support against the pressure of the mousse and preventing distortion.
- Place the cake base at the bottom of the mold and surround it with the acetate strip to form a collar. Wrap it twice around, securely fitting the strip to the size of the base. Secure the strip with adhesive tape to ensure it stays in place.
- Gently pour the mousse over the cake base, ensuring the entire surface is evenly covered.
- Leave the cake in the refrigerator for at least 3 hours to ensure the mousse sets properly before removing the acetate strip.
Recommendations & Tricks
- To achieve a mousse with the ideal consistency, prepare it a day in advance so it has time to set properly and absorb all the flavor.
- To fill the cake, use plastic food wrap to form a collar around the mousse while it cools. This will help maintain its shape and prevent it from falling apart.
- Ensure that the heavy cream is well-chilled before whipping it; this will help it gain volume and a creamy texture.
- To integrate the gelatin, dissolve it completely in a small amount of hot water before incorporating it into the mixture to avoid lumps.
- Beat the egg whites to stiff peaks before adding them to the mixture to achieve a lighter and fluffier texture in the mousse.