Friday, March 25, 2011

Catalan cream foam light

Cream is usually used for the production of foam into the trap of cooking developed for this purpose, but also can be made without the addition of fat, then we show how to make a slight Catalan cream foam, getting to take the body, although as the remaining foam, must serve just before tasting. This whim to please not alter the diet, say that sometimes we use low fat milk.

If after you test the light Catalan cream foam does not have the body that is expected of a foam, try to introduce another charge and leave again. ½ pint of milk, 4 egg yolks, 75 grams of sugar, a slice of lemon peel, 1 stick of cinnamon and 3 sheets of gelatin (isinglass). To accompany sugar and crunchy chocolate balls.

Put the soaked gelatine leaves in cold water. In a saucepan, place milk, lemon peel and cinnamon, heat over medium heat. Meanwhile, in a wide bowl put egg yolks and sugar, mix well with rods. When milk is brought into boiling, remove the pan from the heat. Strain milk to remove the lemon peel and cinnamon and then pour slowly into the bowl containing the yolks, stirring with rods.

Stir gelatin then leaves and mix well until completely dissolved. Re ready to brew and let crema catalana tuning. Then pass it to siphon a pint foam, without filling it completely and put two loads. Reserve the trap to the cold, lying, until the next day. Before serving Catalan cream foam in the cup or glass of service, test goes well on a plate.

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