The Catalan TableIngredients
Servings:
4
Ingredients
- Sugar/water ratio
- 20°C
- sugar weight=water weight
- 1 Kg sugar x 750 ml water
- 1 Kg sugar x 500 ml of water;
- 1 Kg sugar x 400 ml of water
- 1 Kg sugar x 300 ml of water
Ingredients
- 1 Kg sugar x 300 ml water
- 125ºC
- 1 Kg sugar x 200 ml of water
- 1 Kg sugar x 200 ml of water
- 1 Kg sugar x 200 ml of water
Ingredientes
Ingredients
- Uses sugar without water.
Ingredientes
Ingredients
- 500 gwhite sugar
- 500 mlmineral water
Ingredients
- 500 gwhite sugar
- 600 mlmineral water
Ingredients
- 100 gwhite sugar
- 60 mlmineral water
Nutritional Information
Per Serving (Approx.)
Calories
1064 kcal
Protein
0 g
Fat
0 g
Carbohydrates
275 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Clarified Syrup
- In a medium saucepan, combine one cup of sugar with one cup of water. Stir until the sugar is fully dissolved.
- Place the saucepan over medium heat and bring the mixture to a boil uncovered. When it starts to boil, reduce the heat to low.
- Let the syrup simmer on low heat for 5-7 minutes, stirring occasionally, until the mixture is clear and the sugar is completely dissolved.
- Remove the saucepan from the heat and let the syrup cool to room temperature for at least 15 minutes before using or storing it.
How to Make a Clarified Syrup
- Dissolve the sugar in a saucepan along with 3/4 parts of the cold water. Ensure the sugar is completely dissolved before proceeding.
- Beat 1 egg white until stiff peaks form. Once whipped, dilute it in the other 1/4 liter of water, ensuring it is well mixed. Use one egg white per liter of water, approximately.
- Combine all the preparations and place them on the heat, stirring gently. Bring the mixture to 101ºC and let it cook for 2 to 3 minutes at this temperature.
- While it boils, skim off any impurities with a skimmer. If necessary, add a little more water to maintain the desired consistency.
- Strain or filter the mixture using a clean cloth, ensuring all impurities are removed before using the syrup.
- For the caramel, mix 100 grams of white sugar and 60 ml of mineral water in a pot. Bring it to a boil over medium-high heat until the caramel reaches the desired color and texture, approximately 15-20 minutes. Do not stir the caramel; if needed, gently swirl the saucepan.
Recommendations & Tricks
- Ensure that all the utensils you use are absolutely clean and dry before starting to prepare the syrup to avoid sugar crystallization.
- Use a kitchen thermometer to monitor the syrup's temperature and prevent it from exceeding 20ºC, as higher temperatures can alter the desired consistency.
- Store the syrup in sterilized and well-sealed glass bottles to prolong its preservation and ensure it retains its original flavor and aroma.