The Catalan TableIngredients
Servings:
6
Ingredients
- 5 Egg yolks
- 200 g70% couverture chocolate
- 50 gmutton
- 100 gsugar
- 200 ml35% cream
- rum with cognac
- a pinch of cocoa powder
Nutritional Information
Per Serving (Approx.)
Calories
491 kcal
Protein
13 g
Fat
32 g
Carbohydrates
39 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Optional rum or cognac
- Add 2 tablespoons of optional rum or cognac to the bowl with the other ingredients, stirring well to integrate the flavors.
- Let the mixture rest for 30 minutes, so the flavors fully integrate.
- Incorporate the mixture into the main recipe and continue with the following steps, adjusting cooking times as necessary.
Optional a pinch of cocoa powder
- Carefully separate the yolks from the whites, ensuring there are no traces of shell.
- Melt the butter, chocolate, and sugar in a double boiler, stirring constantly to prevent burning, until all ingredients are well integrated and smooth.
- When the mixture is well dissolved and homogeneous, remove it from the heat and continue whisking with the beaters until a smooth and shiny dough is formed.
- Beat the egg yolks until they are very fluffy and slowly add them to the chocolate mixture, stirring continuously so that the two mixtures are completely integrated.
- Return the saucepan to low heat and continue stirring until the mixture begins to boil slightly, but without allowing it to boil completely, to prevent it from curdling.
- Remove from the heat and slowly add the warm cream bit by bit, continuing to stir until it is well integrated and creamy.
- If desired, you can now add a splash of rum or brandy, stirring to combine well with the mixture.
- Grease the individual molds with butter evenly (it's important to have them greased in advance to facilitate unmolding).
- Fill the molds with the prepared mixture up to ¾ full and place them in the freezer for at least 4 hours, or until they are very solid.
- When unmolding, you can sprinkle a bit of cocoa powder on top, if desired, to give a special touch before serving.
Recommendations & Tricks
- When melting couverture chocolate, do so over very low heat or use a double boiler to prevent it from burning and to ensure a smooth and uniform texture.
- Whip the egg yolks with the sugar until they become pale yellow and frothy; this will help give the ice cream a creamier and lighter texture.
- After whipping the heavy cream, gently fold it into the mixture using enveloping motions to prevent it from deflating, thus maintaining the lightness of the ice cream.