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The musician


You'll need

To serve: mixed roast nuts and dried fruit, such as pistachios, almonds, hazelnuts, walnuts, apricots, figs and whole prunes   Moscatel jelly 375 ml moscatel (see note) 2 gelatine leaves (titanium strength), soaked in cold water   Crema Catalana 1 litre (4 cups) milk 35 gm cornflour 7 egg yolks (from 60gm eggs) 200 gm caster sugar 1 lemon, finely grated rind only 1 cinnamon quill

Method

  • 01
  • For moscatel jelly, bring moscatel to the boil in a saucepan over high heat. Squeeze excess water from gelatine and add to pan. Remove from heat, stir to dissolve gelatine and pass through a fine sieve. Cool to room temperature, then divide between four 1-cup capacity serving glasses. Refrigerate until softly set (3-4 hours).
  • 02
  • Meanwhile for crema Catalana, combine 100ml milk with cornflour in a heatproof bowl. Stir to dissolve, add yolks, whisking to combine, and set aside. Combine remaining milk, sugar, lemon rind and cinnamon in a saucepan and bring to the boil over high heat. Pour over egg mixture, then return to pan and cook over low-medium heat, stirring continuously until mixture thickens (2-4 minutes). Pass through a fine sieve into a bowl, cool, then cover with plastic wrap and refrigerate.
  • 03
  • To serve, top moscatel jelly with crema Catalana, scatter dried fruit and nuts over and around and serve immediately.
Note Moscatel is a sweet wine made from muscat grapes, available from good liquor stores. If unavailable, substitute with another sweet muscat wine, such as moscato.

This trifle-style crema Catalana has an assortment of dry roasted nuts and is served with sweet wine. It is very common to find this on the menu in restaurants nowadays.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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