THE CINNAMON FRUIT-SILK

(Our Play on Spanish Style Spiced Cream)

THE CINNAMON FRUIT-SILK

Ingredients: 500ml Double cream, 100g Sugar, 3 Gelatin leaves, 2 tsp Cinnamon, 1 tsp Vanilla extract, Fresh Raspberries, Honey...

Ingredients

  • 500ml Double cream
  • 100g Sugar
  • 3 Gelatin leaves
  • 2 tsp Cinnamon
  • 1 tsp Vanilla extract
  • Fresh Raspberries
  • Honey

Cooking Method

  1. The Swell Bring cream and sugar to a gentle boil; reduce heat.
  2. The Bloom Stir in cinnamon and vanilla with a tiny 10ml splash of warm milk to help the spice oils swell.
  3. The Build Whisk in the soaked gelatin until dissolved; pour into individual molds.
  4. The Chill Refrigerate for 4 hours until it forms a soft, fragrant cloud.
  5. The Final Flourish Demold and serve with raw fresh raspberries and a drizzle of honey.

Cuisine: Spanish

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