Moscato jelly and crema catalana

MOSCATO JELLY

750 ML MOSCATO

150 GR SUGAR

4 TITANIUM STRENGTH GELATINE LEAF

CREMA CATALANA

1 L OF CREAM

2 CINNAMON STICKS

2 VANILLA BEANS

ZEST OF 2 LEMONS

ZEST OF 2 ORANGES

12 YOLKS

120 GR SUGAR

For the jelly, warm up moscato and sugar on a pot until sugar dissolves, soak gelatine leaf in cold water, drain and squeeze water and mix with moscato. Strain through fine sieve into a jar and pour into moulds. We do our serves approx. 100 ml each. Refrigerate until set.

For the crema catalana, infuse cream, cinnamon, vanilla and citrus zest without bringing to the boil. Turn off and let it sit for 20 mins. Mix yolks and sugar, pour cream mix through a sieve and mix. Run through the sieve again into a clean pot and cook on low heat, contsantly stirring with a heat resistant spatula until the mix coats the back of a spoon. Let it cool down in the fridge with a cartouche (parchment paper) over it in order not to form a skin.

Serve jelly and custard with roasted almonds.