Cinnamon Cream with Poachéd Pears

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This cinnamon cream is another variation on the basic French ‘crémets’, drained moulded cream, lightened with egg white. The warm spiciness of cinnamon makes this an ideal partner for poached pears.

Use either the French heart-shaped, perforated china moulds, or 150 ml/¼ pint yoghurt or c