Rice Milk Sherbet with Arroz con Leche and Cinnamon Anglaise

Preparation info

  • Difficulty

    Complex

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 10 g / .35 oz sugar
  • 30 Arroz Con Leche Cubes
  • 300 g / 10.58 oz Cinnamon Anglaise
  • 300 g / 10.58 oz Rice Milk Sherbet

Method

Assembly

  1. Sprinkle some sugar on top of each arroz con leche cube right before serving and torch it gently so that the sugar caramelizes.
  2. Place 3 cubes on the desired plate.
  3. Pour 30 g / 1.06 oz of cinnamon anglaise in front of the cubes and drag the sauce with a spoon.
  4. Scoop a small quenelle (20 g / .71 oz) of the sherbet on top of each rice cube and serve immediately.

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