Cinnamon Ice Cream with Crema Catalana and Cinnamon Anglaise

Preparation info

  • Difficulty

    Medium

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Spoon about 8 g / .28 oz anglaise onto the plate.
  2. Place a custard rectangle on a wire rack. Sprinkle the top with superfine sugar and caramelize with a torch. Place the custard on the plate.
  3. Scoop a medium quenelle (30 g / 1.06 oz) of the ice cream on top of the custard and serve immediately.

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