Gambas al Ajillo & Crema Catalana | Cooking Space | Chef Jose Garces

shrimp

🥗Healthier: scallops

💰Cheaper: pollock

Scallops are leaner, while pollock is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

Heat olive oil in a casuela.

Add garlic to the oil and whisk to infuse flavors.

Season shrimp with salt and pepper.

Chop dried gandia chilies and add to the oil.

Wait for the oil to bubble, then add chopped chilies and parsley.

Use tongs to serve the shrimp with a toast point on the side.

In a pot, heat heavy cream and add sugar, whisking to combine.

Melt milk chocolate over a double boiler until warm.

Make a vanilla orange simple syrup by combining water, sugar, and orange vanilla extract in a pot and bringing it to a simmer.

Add berries to the simple syrup and let cool for 20 minutes.

Temper 18 egg yolks by slowly adding hot cream mixture while whisking.

Combine tempered egg yolks back into the cream mixture in the pot.

Add gelatin and more orange vanilla extract to the mixture.

Fold melted chocolate into the custard mixture.

Pour custard into a casuela, filling it three-quarters full.

Refrigerate for at least 2 hours to set the custard.

Sprinkle sugar on top of the set custard for bruleeing.

Brulee the top until crunchy.

Serve with macerated berries and orange zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens