Catalan cream foam with berries


by: Gillian

I don't want to give this an Italian name, because it is a dish that arrived with Ivan and is based on a recipe by Albert Adria, brother of Ferran Adria of El Bulli, who runs the restaurant's famous laboratory in Barcelona. For me, a chef who is trying to impress, and be creative, will always be happiest when he works with ideas and ingredients that he understands — just as when you cook at home, you are always most comfortable when you cook something you know for friends rather than trying something new for the first time. So, of course, the idea of rein- venting the famous creme Catalan dessert was quite natural, and we are very proud of it, because what was quite a thick creamy dessert is now transformed into something light and frothy, yet the essence and the recognizable taste are still there. And, you know, in reality l could call this a Milanese cream foam, because the ingredients, the flavor, the creaminess, everything about it chimes with the spirit of Lombardia.


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serves: 4

1 pint mixed berries (strawberries, raspberries, blueberries, etc)

8 tuile biscuits (to make your own)

Creme Catalan ice cream

For the Catalan cream foam:

3/4 cup whipping cream

3/4 cup milk

1/2 vanilla bean

1/2 stick cinnamon

1/2 orange (peel)

1/2 lemon (peel)

4 large eggs (yolks)

2 teaspoons heaping cornstarch

1/4 cup superfine sugar (plus extra to caramelize)

0.5 liter (2-cup) siphon (plus l charge)

Nutrition Facts
Catalan cream foam with berries

Servings Per Recipe: 4

Amount per Serving

Calories: 273

  • Total Fat: 15.4 g
  •     Saturated Fat: 7.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 217.7 mg
  • Sodium: 151.9 mg
  • Total Carbs: 25.3 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 13.8 g
  • Protein: 9.7 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  First make the Catalan cream foam: put the cream and milk in a pan with the vanilla bean, cinnamon stick and the orange and lemon peel. Bring to a boil. Take from the heat and leave for 30 minutes to infuse. Pass through a fine sieve.

2.  Put the egg yolks, cornstarch and sugar into a bowl and whisk together, than add 1/4 cup of the milk and cream mixture, and whisk again.

3.  Have a large bowl cf iced water ready. Put the rest of the cream and milk mixture back on the burner and, when it is almost boiling, add the egg yolk mixture and whisk very quickly.

4.  When you see the first bubbles appearing (if you have a thermometer this will be 185°F), take from the heat quickly and put the base of the pan into the ice water to cool it down as quickly as possible.

5.  Before it is completely cold, blend with a hand blender until completely smooth, then put into the fridge until cold. Pass through a fine sieve and then into the siphon. Charge it, and then put the siphon into the fridge for 2 hours.

6.  To serve, arrange some berries on each plate, then the ice cream and foam on top, and some tuile biscuits on the side, which you can use like spoons for the foam. Sprinkle the foam with superfine sugar and use a blowtorch to caramelize it quickly.

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