The Catalan TableIngredients
Servings:
4
Ingredients
- For serving from freezer at -18ºC
- 297 g264 ml
- 40 g150 grams
- 158 g81 grams
- 5 g5 grams
- 4 g4 grams
- 150 g150 grams
- 150 g150 grams
- 100 g100 grams
- 100 g100 grams
- Parameters of the ice cream: POD=230 PAC=410 Serving temperature -18ºC
Step-by-step Guide
Pac278 Pac410
- Heat the olive oil in a large pan over medium heat for about 2 minutes, until hot but not smoking.
- Add the chopped onions to the pan and sauté for 5-7 minutes, stirring occasionally, until they are soft and translucent.
- Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
Serving temperature -11°C Serving temperature -18°C
- To enhance the flavor, you may add some grated citrus zest (from one or all) to intensify the taste.
- Mix the stabilizing neutral with 1/4 of the sucrose and set aside for later use.
- In a container, mix the water with the dextrose cold. Stir vigorously with a manual whisk until it is completely dissolved.
- Heat the water over moderate heat. If desired, you can add the grated citrus peel when the water begins to heat up to intensify the aroma.
- When the temperature reaches 40ºC, add the stabilizer mixed with 1/4 of the sucrose, along with the rest of the sucrose, and continue stirring.
Stir Vigorously
- Heat the mixture until it reaches 85ºC to ensure proper pasteurization. Stir constantly to avoid burning the bottom of the saucepan.
- Immediately remove from heat and cool the mixture as quickly as possible by placing the saucepan in an ice bath and very cold water. Continue stirring until the temperature drops significantly.
- When the mixture is no longer warm to the touch, place it in the refrigerator to bring it down to 4ºC. It is important that the total cooling time to 4ºC does not exceed one hour to maintain the quality of the product.
- Cover the mixture with plastic wrap so that the wrap directly touches the surface, thus preventing a film from forming.
- When the mixture reaches 4ºC, add the freshly squeezed citrus juices, ensuring they are well integrated into the mixture.
- Allow the mixture to mature in the refrigerator for 6 to 12 hours at a constant temperature of 4ºC to enhance the flavors.
- If grated citrus peel was used, strain the mixture with a fine sieve before transferring it to the ice cream maker to eliminate impurities.
- After the maturation time, transfer the mix to the ice cream maker for churning. Before starting, ensure that the ice cream maker's bowl has been in the freezer for at least 24 hours and is well-chilled. Turn on the ice cream maker and slowly pour in the mix while it is running.
- Observe the churning process in the ice cream maker until the desired consistency is achieved.
- The ice cream maker will take approximately 35 to 40 minutes to get the ice cream ready for serving. Check the texture and consistency before turning off the machine.
If we don't have an ice cream maker, we can make it
- First, leave the cream in the refrigerator for at least 8 hours to mature.
- After this time, stir the cream with a spatula until a homogeneous consistency is obtained, and transfer it to the freezer.
- Once in the freezer, stir the cream every 30 minutes for approximately 3 hours. Continue this process until the cream achieves a texture similar to that of ice cream.
- If kept at a temperature of -18°C, remove it from the freezer 30 minutes before consuming to allow it to reach the ideal serving temperature.
Recommendations & Tricks
- The day before preparing the sorbet, place the ice cream maker's bowl in the freezer to ensure it is well chilled, at a temperature of -18ºC. This will help the mixture freeze properly.
- To achieve a sorbet with a smooth and creamy texture, make sure to mix the water well with the other liquid ingredients, such as tangerine juice and orange juice, before incorporating the dry ingredients.
- When preparing the sorbet, mix 264 ml of cold water with 150 grams of dextrose and 81 grams of sucrose, ensuring the sugars are completely dissolved to prevent the sorbet from having a grainy texture.
- Add 5 grams of neutral stabilizer for sorbets to the mixture for better stability and to avoid excessive crystallization. This will also help maintain consistency once the sorbet is frozen.
- Add 4 grams of grated citrus peel to the mixture to intensify the citrus flavor of your sorbet. Make sure the peel does not have any white part to avoid bitterness.
- For a fresh and vibrant flavor, use fresh tangerine and orange juice. Approximately 150 grams of each juice will work well, but you can always adjust the quantities to your personal taste.
- When the sorbet is ready, store it in the freezer at a temperature of -18ºC. Remember to remove it about 10 minutes before serving to allow it to reach the perfect serving consistency.