The Catalan TableIngredients
Servings:
4
Ingredients
- 6 servings4 servings
- 70 g45 grams
- 70 g45 grams
- 280 g190 grams
- 70 g45 grams
- 70 g45 grams
- 70 g45 grams
- 70 g45 grams
- 200 g135 grams
- 150 g100 grams (3 egg whites)
- 600 ml400 ml
Nutritional Information
Per Serving (Approx.)
Calories
186 kcal
Protein
5 g
Fat
4 g
Carbohydrates
4 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Prepare the nougat the day before
- Heat an empty saucepan over medium-high heat and once it's hot, gently pour in the sugar. Stir constantly until the sugar has completely melted and becomes a golden-colored liquid caramel.
- Add the almonds and stir well for about 2-3 minutes, ensuring they are well separated and coated in caramel.
- Add the walnuts and continue stirring for an additional 1-2 minutes to ensure they are well distributed.
- Add the hazelnuts and stir for an additional 2 minutes, ensuring all the nuts are well mixed and covered in caramel.
- Remove the mixture from the heat and immediately pour it onto a baking paper. Quickly spread it with a spatula to form an even layer and let it cool completely for at least 30 minutes.
- Once cold and hard, cut it into large pieces with a sturdy knife.
- Wrap the pieces in a clean kitchen cloth and, using a mortar pestle, gently crush until slightly crumbled, keeping some large pieces for a crunchy texture.
Next Day: Prepare an Italian Meringue with Honey
- Cook the honey in a saucepan over medium heat until it reaches 120ºC. It is important to use a kitchen thermometer to ensure the temperature is accurate.
- Meanwhile, when the honey reaches 100ºC, start beating the egg whites with an electric mixer on high speed until they are very firm. This should take about 3-4 minutes.
- Once the egg whites are stiff and the honey has reached 120ºC, slowly pour the hot honey into the bowl with the egg whites while continuing to beat. Keep whipping the mixture until the bowl's temperature drops and it feels cool to the touch, continuing to beat throughout, for about 10-15 minutes.
Meanwhile, whip the cream
- Beat the well-chilled cream from the refrigerator with an electric mixer at medium-high speed until it achieves a stiff peak consistency, firm but not overly hard, for approximately 3-5 minutes.
- Once whipped, store the cream in the refrigerator until serving to maintain its freshness.
Prepare the Semifreddo
- Gently fold the whipped cream into the meringue with a spatula, ensuring a homogeneous mixture without losing volume.
- Add the uncaramelized pistachios and stir gently. Ensure that the nuts are evenly distributed throughout the mixture.
- Incorporate the nougat and stir gently until well integrated with the other ingredients.
- Finally, add the previously well-drained macerated raisins and stir until they are evenly distributed.
- Place the rings on parchment paper on a flat tray and fill the molds with the mixture, pressing lightly to avoid any gaps.
- Reserve in the freezer for 6-8 hours before serving the semifreddo, ensuring they are completely frozen.
Recommendations & Tricks
- Carefully separate the egg whites while they are still cold and allow them to reach room temperature before whipping; this will ensure they incorporate better and achieve a firmer peak.
- To whip the egg whites to stiff peaks, use a clean and dry bowl, preferably metal or glass, and start beating at a low speed, gradually increasing to prevent them from breaking.
- Gently fold the whipped egg whites into the nougat mixture with smooth, enveloping movements using a spatula to maintain their lightness and volume.
- To achieve a semifreddo with perfect texture, ensure you chill the mixture for the specified time before serving, to give it consistency and prevent it from breaking apart.