The Catalan TableIngredients
Servings:
4
Ingredients
- 110 mlmilk
- 90 mlliquid cream 35%
- 60 gsugar
- 4 egg yolks
- 8 ggelatin powder
- 1 beinavanilla
- Coating
- 150 gmilk couverture chocolate
- 50 gcocoa butter Mycrvo
- granulated almond
- MOTLLOS for chickens
- wooden sticks for popsicles
Nutritional Information
Per Serving (Approx.)
Calories
675 kcal
Protein
18 g
Fat
41 g
Carbohydrates
44 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Motllos for Chicken
- In a pot, scald the milk, cream, and vanilla bean, split lengthwise, until it begins to boil. This should take about 8-10 minutes over medium heat.
- Gradually pour the hot mixture over the yolks, stirring constantly to prevent coagulation. If necessary, return the mixture to low heat, stirring constantly until it reaches a temperature of 82ºC, which should take about 5-7 minutes.
- Allow the crème anglaise to cool to room temperature for about 30 minutes, keeping the vanilla bean inside to infuse more flavor.
- Once the crème is completely cooled, remove the vanilla bean. Then, blend the crème anglaise with Instangel powdered gelatin until no lumps remain, ensuring the mixture is well combined.
- Semi-whip the cream until you achieve a soft and airy texture. Fold it into the crème using gentle, enveloping motions until fully integrated, without losing volume.
- Pour the mixture into the popsicle molds, ensuring they are well-filled. Insert the stick into each mold and place them in the freezer for about 6 hours, or until they are completely frozen.
To make the chocolate coating
- Melt the chocolate in a bain-marie, ensuring the temperature remains at 45ºC. It is important to prevent any water from entering the chocolate container to avoid it from seizing.
- Incorporate the Mycryo cocoa butter while gently stirring. This step will ensure a smoother texture of the milk chocolate, allowing for a thinner and crunchier final coating.
- Add the chopped almonds to the chocolate and mix well until fully integrated.
- Dip the frozen ice cream into the chocolate, ensuring it is completely covered up to the stick. Wait a minute for the chocolate to crystallize before storing the ice cream in a well-sealed container in the freezer until ready to consume.
Recommendations & Tricks
- Ensure that the milk, heavy cream, and egg yolks are at room temperature before starting the recipe to facilitate a uniform emulsion without lumps.
- When heating the heavy cream with the sugar, stir constantly with a wooden spoon to prevent it from sticking to the bottom and burning, which would affect the flavor and texture of the Magnum-style Popsicle.
- If you want an even creamier Magnum-style Popsicle, strain the mixture just before freezing to remove any particles or small lumps that may have formed.