Let’s make a crema katalana espuma. Mix 80 g of sugar with 30 g of water and caramelize this on a medium high heat. When you’re happy with the color, while stirring, add 200 g of cream, 200 g of milk, and one cinnamon stick. Then transfer 80 g of egg yolk into a bowl. And while stirring, slowly add the hot caramel liquid. Pour it back into the pan. And while stirring, heat it up till the temperature is 85°C. Then pour it into a bowl, cover it, and leave it overnight in your fridge. The next day, you can remove the cinnamon stick and add 160 g of muscapone, 60 g of orange juice, the zest from half an orange, and the zest from half a lemon. Now blend it tails smooth. If you want, you can also use other spices and citruses, but this combo is a Catalan classic. Yuzu and vanilla would be great as well. Then pass it through a fine sie and pour it into a sylon. Charge it with one charge. You can keep it in your fridge for 3 days and use the espuma straight from the fridge. Find four other great asbuma recipes in my latest YouTube
6 Comments
First! Love from 🇺🇸
Looks so delicious ❤❤❤❤❤
Is there a reason you dont add the zest before you put the creme in the fridge, woudn't the flavours infuse more over night?
I like the way you say “CAtalAHn”
I think we should try to make this with cooked eggs. The lecithin still does its job and you don’t risk a scramble or salmonella. Works for mayo and hollandaise, it should work for this too!
Do you shake it 'indefinitely' after charging in the siphon? If not – how many times do you shake it to incorporate the gas and whip the mixture? I find that even normal cream in my siphon gets over whipped very easily.