The Catalan TableIngredients
Servings:
4
Ingredients
- 505 mlwater
- 120 ml35% MG liquid cream
- 5 gstabilizer for sorbets
- 30 gglucose 38 DE
- 50 gdextrose
- 80 gpowdered milk 1% MF
- 140 gsucrose
- 30 gcocoa powder 22/24
- 40 gbutter
- 10 gvanilla pods
Nutritional Information
Per Serving (Approx.)
Calories
212 kcal
Protein
3 g
Fat
21 g
Carbohydrates
7 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Total Solids
- Remove the butter from the refrigerator in advance so it reaches room temperature and turns into softened butter.
- Slice the vanilla pod lengthwise and scrape the seeds out with a knife.
- Meanwhile, mix the stabilizer with a portion of the sucrose, and set it aside in a separate bowl.
- Heat the water along with the vanilla seeds and the split vanilla pods, stirring occasionally.
- When the temperature reaches 25°C, add the powdered milk and stir until it dissolves.
- When the mixture reaches 40°C, incorporate the remaining sugars, continuing with constant stirring.
- At 60°C, add the stabilizer pre-mixed with a portion of the sucrose and continue stirring.
- Continue heating and stirring until reaching 85°C to pasteurize the mixture.
- Remove immediately from the heat and allow it to cool to 60°C, stirring occasionally.
- When the temperature drops to 80°C, add the liquid cream and softened butter, and mix well.
- When the mixture reaches 50°C, incorporate the cocoa, ensuring it dissolves completely.
- Cool the mixture as quickly as possible by placing the saucepan in an ice water bath with ice cubes until it is warm to the touch.
- Cover the mixture with plastic wrap, ensuring it touches the surface to prevent skin from forming.
- Once it is no longer hot, place it in the refrigerator to quickly lower the temperature to 4°C. The total cooling time should be less than an hour.
- Then cover again with plastic wrap, ensuring it touches the surface.
- Allow the mixture to mature in the refrigerator for at least 8 hours at 4°C.
- After the maturation time, stir the mixture and transfer it to the ice cream maker for the freezing process. Ensure that the ice cream maker's bowl has been in the freezer for at least 24 hours and start the machine before pouring in the mixture.
- Proceed with the freezing process according to the ice cream maker's instructions.
- The ice cream maker will take approximately 35 to 40 minutes to leave the ice cream ready to serve.
If we don't have an ice cream maker we can make it
- First, let the cream sit in the refrigerator for 8 hours to properly mature and develop its full flavor.
- After this time, gently stir the cream with a spatula to ensure a homogeneous consistency, and then transfer it to the freezer.
- Once in the freezer, stir the cream every 30 minutes for approximately 3 hours to prevent the formation of ice crystals and to achieve a texture similar to that of ice cream.
- If the ice cream has been stored at -18ºC, remove it from the freezer 30 minutes before serving to make it easier to serve and enjoy it at its best texture.
Recommendations & Tricks
- Ensure to place the ice cream maker's bowl in the freezer a day before so it's properly cold and the sorbet sets correctly.
- Blend the base ingredients for the sorbet in a mixer and make sure there are no lumps before starting.
- Slowly add the 505 ml of water while continuing to mix to achieve a homogeneous texture.
- Incorporate the 120 ml of 35% fat liquid cream into the mixture and beat until fully integrated.
- Dissolve the 5 grams of sorbet stabilizer in a small amount of warm water to ensure it incorporates well.
- Mix the 30 grams of 38 DE glucose with the dextrose and milk powder, then integrate it into the main mixture.
- Add the 140 grams of sucrose, ensuring even distribution to achieve the ideal sweetness.
- Sift the 30 grams of 22/24 cocoa powder before adding it to the mixture to avoid lumps.