All of the flavors in this dessert are considered background flavors. The dominant flavor comes from the Maillard reactions that occur in the cajeta (with a goat’s milk flavor as well) and the caramelized white chocolate spiral. With that thread in common, these components are bound to get along very well, with the salt added to enhance these flavors. The crispy milk is a dehydrated milk foam that is toasted; the foam contributes an intense dairy flavor.
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