The Catalan TableRecipes tagged with: sweet
Milk Brioche Recipe by Richard Bertinet
A soft and fluffy brioche, made with egg and strong flour, perfect for smooth and glossy breakfasts with its texture, according to the classic recipe by Richard Bertinet.
Burnt Bread
Sweet bread made with a preferment, a long rest, and a topping of moistened sugar. The recipe yields 6 individual breads.
Cinnamon and raisin spirals
Cinnamon and raisin pastries with an enriched dough, butter and cinnamon filling, and a final white icing.
Pork Tenderloin with Old-Fashioned Mustard and Honey Forki Style
Succulent pork tenderloin, marinated with whole grain mustard and honey, offering a perfect balance between sweetness and acidity.
Forki Style Roasted Loin
Roasted pork tenderloin until achieving a succulent texture, with a touch of black pepper and salt that highlights its delicate flavor.
Swiss brioche
Swiss-style brioches with a pre-ferment, cold resting, and two piece formats: muffin size or large pieces.
Cinnamon, Raisin, and Walnut Bread
A soft and aromatic bread with a hint of cinnamon, filled with sweet raisins and crunchy walnuts, ideal for accompanying a slice of butter in the morning.
Black tea kombucha
Homemade black tea kombucha fermented with starter culture, with a second bottling stage for carbonation and cold storage.
Quince Paste
Quince paste made with boiled quince, sugar and lemon juice, with optional ground cinnamon. The cooking point is reached when the mixture pulls away from the sides of the pan.
Red berry coulis
Coulis made with red berries or any other fruit, with sugar to taste and a base of mineral water or lemon juice.
Blackberry Jam
Blackberry jam with sugar, water, lemon juice and pectin, with a second way to prepare it as blackberry preserve.
Daiquiri
Classic cocktail made with white rum, lime or lemon juice, sugar syrup, and crushed ice.
Solid sourdough starter for panettone
Process for preparing and maintaining a solid sourdough starter for panettone, begun with fermented apple, with successive feedings, a water bath, and acidity corrections before the final three feedings prior to panettone.
Joconde base
It is a sheet of a kind of almond-flour sponge cake that will serve as the base for many filled cakes. Cut to the inside dimensions of the mould we will use, it allows us to make a layered cake.
Caramelization of Nuts
Mix of dried fruits with hazelnuts, almonds, and walnuts, caramelized in a crispy layer of sugar and water, ideal for a sweet and toasted bite.
