The Catalan TableIngredients
Servings:
4
Ingredients
- 4 egg
- 180 gbutter
- 180 mlorange juice
- 2 oranges (the zest of the peel)
- 240 gsugar
- 3 gelatin sheets (or 1 tablespoon of powdered gelatin)
Nutritional Information
Per Serving (Approx.)
Calories
1006 kcal
Protein
79 g
Fat
48 g
Carbohydrates
73 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Hydrate the gelatin sheets in a bowl with very cold water for about 5-10 minutes. If using powdered gelatin, hydrate it with just enough water to soften, ensuring it is completely covered.
- Process the orange zest together with the sugar using a hand-held electric blender (stick blender) for 2 minutes, until the zest is very fine and well integrated.
- Add the orange juice and beaten eggs to the flavored sugar and mix well until all the ingredients are thoroughly incorporated.
- Heat the mixture in a bain-marie, stirring constantly, until it begins to thicken, which may take about 10-15 minutes. It's important to keep stirring to prevent the eggs from setting too quickly.
- Add the hydrated gelatin and stir well until it completely dissolves in the hot mixture.
- Allow the mixture to cool down to approximately 40-45 ºC. Then, gradually add the butter cut into small pieces, mixing with a whisk after each addition to ensure it emulsifies properly.
- Fill the mold or fill the cake, and let it set in the refrigerator for at least 4 hours or until it is completely firm.
Recommendations & Tricks
- When grating the orange peel, make sure not to reach the white part to avoid a bitter taste in your curd.
- Cook the curd over low heat and stir constantly with a spatula to prevent the eggs from coagulating and to achieve a smooth and homogeneous texture.
- If you have leftover curd, store it in an airtight container in the refrigerator and consume it within 4 days to ensure freshness.