Berry Crema Catalana
Crema Catalana is one of my all-time favourite desserts. It's the Spanish equivalent to a crème brûlée and this recipe comes from arguably the king of Spanish cooking, Ferran Adrià.
Moving away from tradition, the base is a layer of soft fruits dotted with Greek yoghurt and the custard is infused with fresh mint. These twists to the classic recipe bring a real punch of freshness and make every mouthful a party! I like to do this as a sharing dessert for two people but you can split it into two individual portions or increase the recipe to feed however many you like.
Berry Crema Catalana
Serves 2
3 egg yolks
50g sugar, plus a little extra
1 heaped tbsp cornflour
200ml milk
4 heaped tbsp mixed berries (chop any large strawberries)
50g Greek yoghurt
1 tbsp fresh mint, chopped
40ml double cream, whipped until thick
Place the egg yolks in a bowl with the sugar and whisk until they are creamy and reach the 'ribbon stage' - a whisk or spoon, moved through the mixture leaves a trail behind that is visible for a short while before merging back into the mixture. Whisk in the cornflour until the mixture in smooth.
Put the milk in a saucepan over a medium heat and bring up to just below the boil. As soon as you see any bubbles coming to the surface take off the heat. Pour the milk into the egg mixture very slowly, whisking the whole time until incorporated.
Pour the mixture into a clean saucepan and cook until thickened, stirring to prevent the custard getting lumpy. Once it is thick (but you can still pour it), take it off the heat and cool to room temperature.
Preheat the grill to high. Sprinkle the fruit over the bottom of a flameproof shall serving bowl or two flameproof ramekins. Dab the yoghurt among the fruit.
Add a little chopped mint to the crema Catalana base, then fold in the whipped cream. Spoon this mixture over the fruit and spread it out to cover the fruit in a smooth layer. Sprinkle a fine layer of sugar on top.
Place under the grill to caramelise the sugar. Alternatively, if you have one, you could use a kitchen blow torch. Leave to set briefly before serving.
Moving away from tradition, the base is a layer of soft fruits dotted with Greek yoghurt and the custard is infused with fresh mint. These twists to the classic recipe bring a real punch of freshness and make every mouthful a party! I like to do this as a sharing dessert for two people but you can split it into two individual portions or increase the recipe to feed however many you like.
Berry Crema Catalana
Serves 23 egg yolks
50g sugar, plus a little extra
1 heaped tbsp cornflour
200ml milk
4 heaped tbsp mixed berries (chop any large strawberries)
50g Greek yoghurt
1 tbsp fresh mint, chopped
40ml double cream, whipped until thick
Place the egg yolks in a bowl with the sugar and whisk until they are creamy and reach the 'ribbon stage' - a whisk or spoon, moved through the mixture leaves a trail behind that is visible for a short while before merging back into the mixture. Whisk in the cornflour until the mixture in smooth.
Put the milk in a saucepan over a medium heat and bring up to just below the boil. As soon as you see any bubbles coming to the surface take off the heat. Pour the milk into the egg mixture very slowly, whisking the whole time until incorporated.
Pour the mixture into a clean saucepan and cook until thickened, stirring to prevent the custard getting lumpy. Once it is thick (but you can still pour it), take it off the heat and cool to room temperature.
Preheat the grill to high. Sprinkle the fruit over the bottom of a flameproof shall serving bowl or two flameproof ramekins. Dab the yoghurt among the fruit.
Add a little chopped mint to the crema Catalana base, then fold in the whipped cream. Spoon this mixture over the fruit and spread it out to cover the fruit in a smooth layer. Sprinkle a fine layer of sugar on top.
Place under the grill to caramelise the sugar. Alternatively, if you have one, you could use a kitchen blow torch. Leave to set briefly before serving.
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