Friday, December 20, 2013

Crema Catalana

Finally, I am sharing again a dessert recipe. A very traditional Spanish dessert, but done in a completely new and different way. Ever heard of Molecular Gastronomy? You know all this fuss the people do about El Bulli, Heston Blumenthal, having Airs, Foams, hot Jellies and little Spheres?????

Yes, that is exactly what we will do with this recipe today. Molecular Gastronomy for you at home. But no worry we are going very easy on it. I am sharing recipe that you can cook at home. The only thing that you need is an ISI Whip, what? ISI Whip, what on earth is that. It must be one of these fancy new machines that nobody can afford......No it is not. It is one of these cream whipping bottles that get charged with CO2, my mom had it already in her kitchen nearly 30 years ago. Just that she did not use it to whip up some Molecular treats for the family, no, she simply used it to make whipped cream. So you can actually get a "cream whipper" in every good kitchen shop allover the world.

But now to the actual dish. What we do is that the cream, the vanilla custard is cooked and then cooled down, then put into the ISI whip, 2 charges are added and then it gets "foamed" into ceramic dishes. Quickly add icing sugar on top and caramelize it with a blow torch, again something that should be standard in a very well equipped kitchen. (Don't worry, my mom didn't have that in her kitchen....)

500 ml (half quart)  Fresh Cream
500 ml (half quart)  Milk
40 g (1.5 oz) Corn starch
1 Ea Lemon
1 Ea Orange
1 Ea Cinnamon Stick
125 g (5 oz) Sugar
8 Ea Egg yolk

Grate Orange and lemon rind
Boil up milk and cream with orange and lemon zeste
and cinnamon stick
Cool down and keep for one day in the fridge to marinate

Mix egg yolk, sugar and corn starch
Rest for 10 min
Strain the milk/cream mix
Combine egg mix with milk
In a heavy bottom pan heat up the mix to 80 C
Make sure the heat is not higher as otherwise the mix
will be too thick for the bottle
Cool the mix down completely

Put half of it in an ISI Whip and add 2 charges

Shake well and press the foam in a heat proof plate
Top with Icing sugar and blow torch it

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