Juan Amador’s “Crema Catalana”

For the Vanilla and Saffron Ice Cream

Ingredients

• 750g cream
• 250g milk
• 2 vanilla pods
• 200g sugar
• 12 egg yolks (240g)
• 50g white chocolate
• 2g saffron

Method

1. Boil the cream and milk with the sugar, vanilla and saffron.
2. Remove from heat and strain.
3. Allow to cool to at least 85°C, then add the chocolate.
4. Once incorporated, add the egg yolks and mix well.
5. Freeze in the ice machine.

For the Pineapple Ragout

Ingredients

• 1 pineapple
• 2 vanilla pods
• 2 cinnamon sticks
• 500ml pineapple juice
• 1kg pineapple puree
• 1 lime
• Maldon sea salt
• Mondamin

Method

1. Cut pineapple into cubes.
2. Boil juice with the vanilla and cinnamon.
3. Add pineapple cubes and remove from heat.
4. Add the pineapple puree and stir.
5. Season with salt, lime and sugar.
6. Drain 3/4 of the juice and set with Mondamin.

For the Catalan Cream

Ingredients

• 1L milk
• 500ml cream
• 2 vanilla pods
• 2 cinnamon sticks
• 100g sugar
• 50g moon amine
• 6 sheets gelatin
• 10 egg yolks
• 1 Orange
• 1 lemon

Method

1. Soak the gelatine in water.
2. Place the cream, milk, orange zest, lemon zest, vanilla and sugar
   in a pot over the heat and let it boil.
3. Pass the mixture through a sieve and then combine it with the lunar amine and egg yolks.
4. Bring mixture back to the boil while stirring, until it has thickened.
5. Remove from heat and place in an Isi bottle loaded with 2 capsules.