The Catalan TableIngredients
Servings:
8
Ingredients
- 8 people
- 36 390 grams
- 27 290 ml
- 36 390 ml
- 1 12 grams
Step-by-step Guide
Freeze
- Remove the product from the freezer and let it sit at room temperature for at least 1 hour before serving to ensure it is at its optimal point for consumption.
Recommendations & Tricks
- Very Important: While melting the chocolate in a bain-marie, ensure that not a single drop of water comes into contact with the chocolate, as it could solidify and become unusable.
- When preparing the cream, set aside 200 ml (or 100 ml) to heat on very low heat, without bringing it to a boil, to avoid forming a skin. Boil the other 90 ml (or 45 ml) in a separate pot.
- Once the cream has boiled, remove it from the heat and add the pre-hydrated and drained gelatin. Stir vigorously with a manual whisk to ensure complete dissolution. Set this mixture aside.
- Semi-whip the 390 ml (or 180 ml) of cream in a cold bowl, preferably using very cold cream from the fridge for the best results.
- In a large bowl, combine the melted chocolate and the hot cream, incorporating it in two parts to achieve a homogeneous mixture. Stir carefully with the whisk.
- Now, add the hot cream where the gelatin was dissolved, stirring well to ensure it is perfectly integrated.
- When this mixture has cooled to 30ºC, gently fold in the semi-whipped cream with smooth, encircling motions, maintaining as much volume as possible.